Chimichurri Grilled Tofu is a vibrant, protein-packed dish that transforms humble tofu into a flavorful masterpiece. Marinated in a zesty mix of olive oil, soy sauce, and maple syrup, then topped with a fresh Argentine-inspired chimichurri sauce, this recipe is smoky, herby, and bursting with character. Perfect for summer barbecues, weeknight dinners, or plant-based meal prep, it’s a dish that proves tofu can truly shine on the grill.
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.
Benefits
- Rich in Flavor: The bold, herby chimichurri and umami marinade infuse the tofu with layers of taste.
- High-Protein & Plant-Based: A nutrient-dense vegan option perfect for both vegetarians and meat lovers.
- Ideal for Grilling Season: Pairs perfectly with vegetables, salads, or rice for a complete meal.
- Make-Ahead Friendly: The tofu can marinate overnight for even deeper flavor.
- Naturally Gluten-Free & Dairy-Free: Easily adaptable for various dietary preferences with simple swaps.
Summary
Chimichurri Grilled Tofu is a refreshing and flavorful twist on traditional grilling. With a balance of smoky, tangy, and herby notes, it’s a simple yet impressive recipe that elevates tofu from ordinary to extraordinary. Serve it with extra chimichurri for a bright, satisfying, and completely plant-based main dish that’s as nourishing as it is delicious.
Recipe you May like: Chocolate Hazelnut Crunch Cookies Recipe
