If you’re looking for a new, fresh way to make tofu this summer, you’re going to love this Chimichurri Grilled Tofu. It’s savory, herby, a little spicy, and packed with flavor from those fresh herbs.
This recipe is super simple to throw together. The tofu gets a quick marinade, grilled until charred, and then topped with extra chimichurri. It’s one of those recipes that’s easy to make but sure to impress.
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Why You’ll Love This Recipe
- So flavorful. Chimichurri adds so much freshness and depth to the tofu. It’s garlicky, herby, a little tangy, and has just the right amount of heat.
- Perfect for summer. Throw this marinated tofu on the grill with your favorite veggies and enjoy the warm weather while it lasts.
- Meal prep friendly. The tofu tastes even better as leftovers, so it’s perfect to make ahead and enjoy throughout the week.
Ingredients for Chimichurri Grilled Tofu
For the Tofu & Marinade
- Extra-firm tofu. Pressing your tofu gives the final product a firmer texture that’s less likely to fall apart on the grill.
- Olive oil. The base of the marinade. A good olive oil will provide delicious flavor as well.
- Soy sauce. For salt and umami. Swap in tamari for gluten-free.
- Maple syrup. A little bit of sweetness goes a long way for getting caramelization on the grill.
- Worcestershire sauce. So much umami and extra flavor. Just make sure to find a vegan brand (we buy Sprouts brand).
- Chimichurri. A little goes in the marinade and more goes on top.
For the Chimichurri
- Olive oil. The base of the sauce. Use a quality olive oil because you’re going to taste it!
- Red wine vinegar. Adds tang and brightness.
- Fresh parsley. Chimichurri is mostly parsley, which gives it its signature freshness.
- Fresh oregano. Adds another layer of herbs. Dried works as well!
- Garlic. Fresh and finely minced for that pungent kick.
- Fresno chili. For a little heat and color. You can also use a different fresh pepper if you’d like.
How to Make Chimichurri Grilled Tofu
Step 1 – Prep the tofu: Drain and slice the tofu into steaks. Press it for about 10 minutes to remove excess moisture.
Step 2 – Make the chimichurri: Finely chop the parsley, oregano, garlic, and Fresno pepper. Combine with the rest of the ingredients and set aside.
Step 3 – Prepare the marinade: In a shallow dish, whisk together marinade ingredients.
Step 4 – Marinate the tofu: Add your tofu steaks to the marinade, ensuring both sides get completely covered. I like to dip each one on both sides and then stack them in the dish. Refrigerate for at least 2 hours or overnight.
Step 5 – Grill the tofu: Grill tofu for 5–6 minutes per side, or until golden brown with nice grill marks. Baste with extra marinade after flipping.
Step 6 – Serve with extra chimichurri: Transfer the tofu to a plate and spoon over some extra chimichurri.
👩‍🍳 Ric’s Recipe Notes 📝
- Don’t skip pressing your tofu! Pressing your tofu well not only gives the finished product a better, firmer texture, but it will also help your tofu steaks less likely to fall apart on the grill.
- Marinate ahead of time (if you can). The longer the tofu marinates, the better the flavor. If you can, prep it the night before for the tastiest results.
- Clean and season your grill. I like to preheat the grill, scrape off all of the residue from the last grilling session, and then lightly brush some neutral oil onto the grates. This creates a coating on the grates, making it less likely things stick to them. It’s similar to seasoning a cast iron pan.
Serving Suggestions
You can serve your Chimichurri Grilled Tofu in so many great ways.
- With grilled veggies like zucchini, bell peppers, and portobello mushrooms.
- Over rice, quinoa, or your favorite grain bowl with some fresh greens.
- Sliced and stuffed into tacos with avocado, pickled onions, and more of your favorite toppings.
- Alongside baked potatoes and a side salad for an easy weeknight meal.
FAQ
No problem! If you don’t have a grill, you can bake the tofu at 400°F for 25–30 minutes, flipping halfway through, or pan-fry it in a little oil until golden brown on both sides. Pan-fry in a grill pan if you have one to get a similar char to the grill.
For the chimichurri, the parsley needs to fresh. It’s essential for the dish. However, you can substitute in dried oregano instead of fresh. Use 1 teaspoon of dried oregano instead.
For the best flavor, marinate for at least 2 hours. Overnight is even better if you have the time. The flavor soaks into the tofu more the longer it sits.
Chimichurri Grilled Tofu
Video
Ingredients
- 2 blocks extra-firm tofu pressed
Tofu Marinade
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon vegan Worcestershire sauce
- black pepper to taste
- 2 tablespoons chimichurri recipe follows
Chimichurri
- 1/2 cup olive oil
- 2-3 tablespoons red wine vinegar
- 1 cup finely chopped fresh parsley flat-leaf
- 1 tablespoon finely chopped fresh oregano or sub 1 teaspoon dried
- 4 cloves garlic minced
- 1 Fresno pepper minced
- 3/4 teaspoon kosher salt more to taste
- black pepper to taste
Instructions
Prep the Tofu
- Drain the blocks of tofu and cut them into roughly 1/2" steaks. (I usually cut each block of tofu into 4 slices, for 8 total.)
- Recommended:Â Lay the tofu steaks out in one layer on a clean, lint-free kitchen towel. Top with another clean towel and gently weigh down with something flat, such as a cookie sheet or light cutting board. Lightly press for about 10 minutes to remove excess moisture and slightly compress the texture of the tofu.
Make the Chimichurri
- Finely mince parsley, oregano, garlic, and Fresno chili.
- Add in olive oil, red wine vinegar, salt, and pepper and whisk to combine. Taste for salt and set aside.
Marinate the Tofu
- In a shallow and wide dish, whisk together olive oil, soy sauce, maple syrup, Worcestershire sauce, and black pepper.
- Add in 2 tablespoons of your chimichurri and mix to incorporate.
- Layer the tofu steaks in the dish with all of the marinade. Spoon some marinade over each piece of tofu to coat evenly. Cover and refrigerate for at least 2 hours, or overnight. I like to give the dish a very gentle flip after about an hour to help it marinate evenly.
Grill the Tofu
- Preheat grill to 400°F and clean the grates. (On our grill, I set the burners to medium-high.) I also like to brush or spray on a little oil after cleaning.
- Arrange marinated tofu steaks on the grill. Grill for 5-6 minutes on the first side, or until the tofu has some nice blackened grill marks. Flip the tofu and, optionally, baste with extra marinade. Grill until golden brown on the bottom, about another 4-5 minutes. Set aside.
This is my favorite recipe of the summer so far. I only had time to marinade the tofu for one hour, but it was still sooo delicious!
I used this recipe for tuna steaks and it was delicious!!
This is a delicious recipe!
I’ve made this three times now, trialing different types of tofu (in the UK). For me, firm tofu works better than extra-firm tofu. When I used a firm tofu (cauldron) and pressed it, it then soaked up all the delicious marinade and I used the air-fryer (instead of BBQing). It was juicy and tasted superb! When I tried the same process with an extra-firm tofu and pressed it; it didn’t soak up all the marinade and was a little less flavoursome (but still tasty).
What a great recipe! Thanks for sharing!
I love the grilled tofu and the chimichurri is to die for. It’s been a winner at my house this summer.
This was absolutely delicious! I loved just the hint of sweetness in the Chimichurri.