Tangy Grilled Tofu with Zesty Chimichurri
Elevate your grilling game with this tantalizing recipe for tangy grilled tofu served with a vibrant and zesty chimichurri sauce. The tofu soaks up the tangy marinade, creating a smoky, flavorful crust while remaining tender and juicy inside. Topped with a fresh herb-packed chimichurri, this dish is sure to delight your taste buds and impress your guests.
ingredients
- 1 block of firm tofu, drained and pressed
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- Salt and black pepper to tasteFor the Chimichurri:
- 1 cup fresh parsley leaves, chopped
- 1/4 cup fresh cilantro leaves, chopped
- 2 cloves garlic, minced
- 3 tablespoons red wine vinegar
- 1/4 cup olive oil
- 1/2 teaspoon red pepper flakes
- Salt to taste
steps
- 1.
Preheat your grill to medium-high heat.
- 2.
Slice the pressed tofu into 1/2-inch thick slabs.
- 3.
In a bowl, whisk together olive oil, soy sauce, apple cider vinegar, minced garlic, smoked paprika, cumin, dried oregano, salt, and black pepper.
- 4.
Dip each slab of tofu into the marinade, making sure to coat both sides.
- 5.
Place tofu on the preheated grill and cook for about 4-5 minutes per side, or until grill marks form and tofu is heated through.
- 6.
While the tofu grills, prepare the chimichurri sauce. In a bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Stir well to combine.
- 7.
Once the tofu is cooked, remove from the grill and let it rest for a few minutes.
- 8.
Serve the grilled tofu topped with a generous scoop of chimichurri sauce.
- 9.
Enjoy the tangy and smoky flavors of the grilled tofu with the vibrant and zesty chimichurri!
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