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Grilled Tofu with Chimichurri Sauce
and Grilled Garlic Bread

Grilled Tofu with Chimichurri Sauce

Chimichurri sauce is a zesty Latin American condiment similar to pesto. You can cook the tofu on an outdoor grill, but a grill pan or skillet works fine too.


Chimichurri Sauce

  • 2 cups lightly packed chopped parsley
  • 4 garlic cloves, halved
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon chili pepper flakes
  • 2 tablespoons shallot or onion, minced
  • 1/4 cup of vegetable or olive oil
  • 3 tablespoons sherry wine vinegar or red wine vinegar
  • 3 tablespoons lemon juice

Cumin Rub

  • 1 teaspoon granulated garlic
  • 1/2 teaspoon smoked paprika or Hungarian paprika
  • 1/2 teaspoon ground cumin
  • 1 pound water-packed extra-firm tofu, cut in half lengthwise
  • Olive oil

Grilled Garlic Bread

  • 8 pieces crusty and dense Italian bread, cut 3/4 to 1-inch thick
  • 4 large cloves garlic, peeled and cut in half
  • Extra virgin olive oil


  1. To prepare the Chimichurri sauce, place all ingredients in a blender or food processor and pulse until well chopped, but not puréed. Set aside.
  2. 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 3/4-inch thick. Brush lightly with olive oil. Press the rub into both sides of the tofu steaks.
  3. Place tofu in a grill pan coated with oil or directly on the cooking grate over direct heat. Cook for 3-4 minutes.
  4. 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.
  5. Cut each tofu steak in half to form 2 triangles.
  6. Serve with Chimichurri Sauce and Grilled Garlic Bread.
  7. Grilled Garlic Bread: Place bread on grill rack or in grill pan. Cook, turning once, until golden on both sides, about 2 to 3 minutes per side. Rub one side of each piece of bread with a half clove of garlic; rub hard for good garlicky flavor. Place each piece of bread on a serving plate and brush with a thin coating of olive oil.

Yield: 4 servings

Nutritional Information: Calories 406(51% from fat); Fat 23g (sat 3g, Mono 8g, poly 11g); Protein 18g; Carbohydrate 36g; Fiber 3g; Cholesterol 0mg; Iron 6mg; Sodium 943mg; Calcium 215mg

Recipe and photo credit: Soy Foods Council

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