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Grilled Tofu with Chimichurri Sauce

Chimichurri sauce is one of those unusually simple foods that is just ridiculously delicious. This pairing of a cumin-spiced grilled tofu with chimichurri sauce is a barbecued meal that will have all the omnivores at your vegetarian barbecue sneaking a taste.

Posted by: kim




15 - 30 mins

Skill Level




Courses etc.


You will need

2 cups lightly packed chopped parsley

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4 garlic cloves, halved More products
1 tsp salt More products
1/2 tsp freshly ground pepper More products
1/2 tsp chilli pepper flakes
2 tbsp shallot (or onion), minced More products
1/4 cup of vegetable OR More products
1/4 cup of olive oil More products
3 tbsp red wine vinegar More products
3 tbsp lemon juice

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1 tsp granulated garlic More products
1/2 tsp smoked paprika OR More products
1/2 tsp Hungarian paprika More products
1/2 tsp ground cumin More products
450g extra-firm tofu More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • First prepare the chimichurri sauce:
  • place the parsley, garlic cloves, salt, pepper, chilli, shallot or onion, 1/4 cup oil, red wine vinegar and lemon juice ingredients in a blender or food processor and pulse until well chopped, but not pureed.
  • Set aside.
  • To prepare the rub:
  • combine the garlic, paprika and cumin; mix well.  
  • Set aside.
  • Cut the tofu in half lengthwise to make two "steaks" abut 2-3 cm thick.
  • Brush lightly with olive oil. Press the rub into both sides of the tofu steaks.
  • Place tofu in a grill pan coated with oil or directly on the cooking grate over direct heat.
  • Cook for 3-4 minutes.
  • Turn the tofu steak with a pair of tongs and a flat spatula if necessary.
  • Sear the second side and continue grilling until done, about 3-5 minutes.
  • Cut each tofu steak in half to form 2 triangles.
  • Serve topped with chimichurri sauce.

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Fresh Parsley UK ORGANIC
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Fine Sea Salt
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Shallots ORGANIC
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Smoked Paprika
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Ground Cumin
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