Grilled Tofu with Chimichurri

Grilling isn’t just for steak and chicken—plant-based options deserve a spot over the flames, too. For those who follow a vegetarian or vegan lifestyle, tofu provides a perfect canvas for smoky, charred flavors. When paired with chimichurri, a bold blend of fresh herbs, garlic, and vinegar, grilled tofu transforms into a dish packed with depth and character.

This recipe highlights tofu’s versatility, developing a crispy exterior while remaining tender inside. The heat from the grill enhances the chimichurri’s brightness, balancing the richness of the olive oil with a tangy, herbaceous kick. Whether serving it as a main course or alongside roasted vegetables, this dish proves that meat-free grilling is anything but an afterthought.

Serves 4

Grilled Tofu with Chimichurri Ingredients

• 2 14-ounce packages of extra-firm tofu, drained, sliced into eight pieces each
• 1 teaspoon cumin seeds
• 1 cup (packed) fresh parsley leaves
• ½ cup (packed) fresh cilantro leaves
• 2 tablespoons fresh oregano leaves
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• Kosher salt, freshly ground pepper
• Vegetable oil (for grill)
• 1 Fresno chile, thinly sliced
• Flaky sea salt

Grilled Tofu with Chimichurri Directions

1. Line a rimmed baking sheet with two layers of paper towels and top with a single layer of tofu. Top with two more layers of paper towels and weight with a heavy skillet or baking dish. Let sit for 15 minutes to press excess liquid out of the tofu, which will firm it up and make it easier to grill. Transfer tofu to a shallow baking dish.
2. Meanwhile, toast cumin seeds in a small skillet over medium heat, swirling pan often, until fragrant, about 2 minutes; set aside.
3. Blend parsley, cilantro, and oregano in a food processor until finely chopped. Add olive oil in a steady stream with the motor running and blend until well combined. Transfer the herb mixture to a small bowl, stir in vinegar, and season with kosher salt and pepper. Pour the chimichurri over the tofu and turn to coat. Cover and chill for at least 1 hour.
4. Prepare a grill for medium-high heat and lightly oil the grate. Transfer the tofu to the grill, reserving the chimichurri and grill, turning often, until charred in spots, about 5 minutes per side; transfer to a platter.
5. Top with the reserved chimichurri, toasted cumin seeds, chile, and sea salt.

Do Ahead: Tofu can be marinated up to 1 day ahead.

Taken from bonappetit.com  https://www.bonappetit.com/recipe/grilled-tofu-chimichurri