Chimichurri Tofu (Grilled Or Pan-Fried)
Chimichurri tofu is a vegan main dish that is full of garlicky and herby flavors. It makes an incredible vegan alternative to meat for BBQ season.
Print
Pin
Servings: 4
Ingredients
- 14 ounces (400 g) extra-firm tofu
- 4 tablespoons tamari sub dark soy sauce if not gluten-free
For the chimichurri
- 2 cups (40 g) fresh parsley
- 2 garlic clove
- ⅔ cup (160 ml) extra-virgin olive oil
- 4 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
Instructions
- Press the tofu. Use a tofu press or weigh it down with heavy objects. Alternatively, wrap it in paper towels and microwave it in 30-second increments for 2 minutes to draw out the excess moisture.
- Make the chimichurri. Wash the parsley and remove the thick stems. Chop it very finely with a chef’s knife or use a food chopper. Crush the garlic cloves with the flat side of a knife. Combine the parsley, olive oil, red wine vinegar, crushed garlic cloves, salt, and red pepper flakes.
- Cut the tofu. Cut the tofu block through the long edge to obtain 0.5-inch (1,3 cm) tofu slabs. Then, cut them into smaller planks (see step-by-step pictures)
- To cook it in a pan: Heat a pan over medium-high heat with olive oil. Sear the tofu planks for 2 minutes on each side (I like to set a time). Then reduce heat to medium and cook them for another 5 minutes per side until a golden crust forms. Add the tamari and let it cook for another minute.
- To cook it on the grill: Preheat your grill to 475-500°F (245-260°C). Once hot, clean it with a grill brush and oil it to prevent the tofu from sticking. Place the tofu onto the grill grates and close the lid. Grill for 2-4 minutes on each side to obtain nice grill marks. For extra crispy results, grill the tofu over indirect heat for another 5-10 minutes. Place it on the side of your grill and turn the closest burner to low heat or turn it off completely. Remove the tofu from the grill and drizzle with tamari. Let it sit for 5 minutes.
- Serve. Brush the chimichurri onto the tofu and serve.
Nutrition
Calories: 403kcal | Carbohydrates: 6g | Protein: 10g | Fat: 38g | Saturated Fat: 5g | Fiber: 2g | Sugar: 2g
Equipment
Did you try this recipe?
Leave a star rating and review below. Thank you!