This Grilled Chimichurri Tofu is my new favourite way to eat tofu! It's marinated in a delicious garlicky herb-loaded chimichurri sauce, and it becomes something special.
The tofu gets beautiful golden crispy edges and is infused with bold flavours. Whether you're throwing it on the grill for a weekend cookout or meal prepping for the week, this dish delivers big on flavor and versatility!
Chimichurri is a traditional Argentinian condiment made from herbs, garlic, vinegar, and oil. It's often served with grilled meats but it shines just as brightly with plant-based proteins!
In this recipe, firm tofu is marinated in a chimichurri sauce that also doubles as a finishing sauce. The tofu soaks up all the herbaceous, garlicky goodness before being grilled to a lightly crisped, golden perfection.
This dish is ideal for anyone looking for a satisfying, high-protein vegan option. It's easy to prepare, completely gluten-free, and can be enjoyed hot off the grill or repurposed into wraps, salads, or bowls.
Ingredients You'll Need (All quantities in recipe card)
This recipe is refreshingly simple and uses easy-to-find ingredients. Here's what you'll need:
Firm or extra-firm tofu - It holds up well to grilling and absorbs marinades beautifully.
Fresh parsley - The heart of any chimichurri.
Garlic - Just one clove adds a sharp, savory backbone to the sauce.
Dried oregano - A classic chimichurri ingredient that deepens the herbal notes.
Chili flakes - Add a little heat to balance the acidity and herbs. Optional but recommended.
Oil - Vegetable oil is traditional used. I like to mix olive oil with vegetable oil.
Vinegar - Apple cider vinegar brings sharpness and complexity. You could also use red wine vinegar or lemon juice for variation.
Step By Step Instructions
Make the Chimichurri Marinade
Start by finely chopping your parsley and garlic.
In a bowl combine olive oil with vegetable oil, add minced garlic, chili flakes, apple cider vinegar and salt. Stir in dried oregano and the chopped parsley until everything is well mixed.
Prepare the Tofu
Slice the tofu into 1/1.5 cm thick rectangles-not too thick so they cook evenly, but not so thin that they fall apart on the skewers and the grill.
Marinate the Tofu
Spread some of the chimichurri sauce on the bottom of a container. Add the tofu slices and spoon the chimichurri mixture over the slices. Be generous-ensure each piece is coated. Cover and refrigerate for at least 30 minutes, or up to 1 hour.
If you're short on time, even 20 minutes will give the tofu a great flavor boost. But the longer it sits, the better!
Grill the Tofu
Place the tofu pieces on skewers. Heat a grill or grill pan over medium-high heat. Lightly oil the surface if needed to prevent sticking. Grill the marinated tofu for about 4-5 minutes per side, until you see nice golden-brown char marks.
Avoid flipping the tofu-let it sit and sear to develop that smoky, crispy exterior.
Serve and Enjoy
Serve your grilled tofu hot, drizzled with any remaining chimichurri. It's great on top of rice or bulgur, inside a wrap and more!
This tofu is flavorful enough to stand on its own or complement just about any side!
Storage & Reheatin
Grilled chimichurri tofu stores beautifully and holds up well for meal prep:
Fridge: Store leftovers in an airtight container for up to 4-5 days.
Reheat: Warm in a skillet over medium heat or bake in the oven at 350°F (175°C) for about 10 minutes. You can also enjoy it cold-especially in salads or wraps.
Make extra chimichurri sauce and keep it sealed in a jar. It will keep in the refrigerator for up to 1 week. Stir before each use.
Why You'll Love This Recipe
Packed with flavor - The bright herbs, garlic, and vinegar create a bold flavor combo that's anything but boring.
Easy to make - Only a handful of ingredients and minimal prep required.
Perfect for summer - Great for barbecues, picnics, or light, refreshing dinners.
Meal-prep friendly - Make a big batch and enjoy leftovers in various ways throughout the week.
Customizable - Adjust herbs, heat, or oil to your liking. Use the same marinade for tempeh, mushrooms, or veggies.
FAQs
Is chimichurri gluten-free?
Yes, this recipe is 100% gluten-free. But be sure to check the ingredients for additives.
Can I freeze the tofu?
You can freeze tofu before marinating to improve its texture-it becomes spongier and more absorbent. However, avoid freezing it after cooking as it may become dry or crumbly.
What can I serve it with?
Try it in chimichurri tofu tacos, over rice or bulgur bowls, or alongside grilled veggies and potatoes. It's incredibly versatile!
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Grilled Chimichurri Tofu - Marinated Skewers
Ingredients
- 300-360 g firm tofu 10.5-12.5 oz
- ⅓ heaped cup finely chopped parsley
- 2 tablespoon olive oil
- 1 tablespoon vegetable oil
- 1 small garlic clove minced
- 2 ½ teaspoon dried oregano
- a pinch chili flakes
- 1 tablespoon apple cider vinegar
- a big pinch of salt
Instructions
Make the Chimichurri Marinade
- Start by finely chopping your parsley and garlic. In a bowl combine olive oil with vegetable oil, add minced garlic, chili flakes, apple cider vinegar and salt. Stir in dried oregano and the chopped parsley until everything is well mixed.⅓ heaped cup finely chopped parsley, 2 tablespoon olive oil, 1 tablespoon vegetable oil, 1 small garlic clove, 2 ½ teaspoon dried oregano, a pinch chili flakes, 1 tablespoon apple cider vinegar, a big pinch of salt
Prepare the Tofu
- Slice the tofu into 1/1.5 cm thick rectangles - not too thick so they cook evenly, but not so thin that they fall apart on the skewers and the grill300-360 g firm tofu
Marinate the Tofu
- Spread some of the chimichurri sauce on the bottom of a container. Add the tofu slices and spoon the chimichurri mixture over the slices. Be generous-ensure each piece is coated. Cover and refrigerate for at least 30 minutes, or up to 1 hour.
- If you're short on time, even 20 minutes will give the tofu a great flavor boost. But the longer it sits, the better!
Grill the Tofu
- Place the tofu pieces on skewers. Heat a grill or grill pan over medium-high heat. Lightly oil the surface if needed to prevent sticking. Grill the marinated tofu for about 4-5 minutes per side, until you see nice golden-brown char marks.
- Avoid flipping the tofu-let it sit and sear to develop that smoky, crispy exterior.
Serve and Enjoy
- Serve your grilled tofu hot, drizzled with any remaining chimichurri. It's great on top of rice or bulgur, inside a wrap and more!
- This tofu is flavorful enough to stand on its own or complement just about any side!
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