Chimichurri Grilled Tofu

Chimichurri Grilled Tofu is a vibrant, protein-packed dish that transforms humble tofu into a flavorful masterpiece. Marinated in a zesty mix of olive oil, soy sauce, and maple syrup, then topped with a fresh Argentine-inspired chimichurri sauce, this recipe is smoky, herby, and bursting with character. Perfect for summer barbecues, weeknight dinners, or plant-based meal prep, it’s a dish that proves tofu can truly shine on the grill.

Prep time15 minutes
Chill time2 minutes
Servings4
DifficultyEasy

Ingredients for Chimichurri Grilled Tofu

For the Tofu & Marinade

Extra-firm tofu. Pressing your tofu gives the final product a firmer texture that’s less likely to fall apart on the grill.
Olive oil. The base of the marinade. A good olive oil will provide delicious flavor as well.
Soy sauce. For salt and umami. Swap in tamari for gluten-free.
Maple syrup. A little bit of sweetness goes a long way for getting caramelization on the grill.
Worcestershire sauce. So much umami and extra flavor. Just make sure to find a vegan brand (we buy Sprouts brand).
Chimichurri. A little goes in the marinade and more goes on top.

For the Chimichurri

Olive oil. The base of the sauce. Use a quality olive oil because you’re going to taste it!
Red wine vinegar. Adds tang and brightness.
Fresh parsley. Chimichurri is mostly parsley, which gives it its signature freshness.
Fresh oregano. Adds another layer of herbs. Dried works as well!
Garlic. Fresh and finely minced for that pungent kick.
Fresno chili. For a little heat and color. You can also use a different fresh pepper if you’d like.

How to Make Chimichurri Grilled Tofu

Step 1 – Prep the tofu: Drain and slice the tofu into steaks. Press it for about 10 minutes to remove excess moisture.

Step 2 – Make the chimichurri: Finely chop the parsley, oregano, garlic, and Fresno pepper. Combine with the rest of the ingredients and set aside.

Step 3 – Prepare the marinade: In a shallow dish, whisk together marinade ingredients.

Step 4 – Marinate the tofu: Add your tofu steaks to the marinade, ensuring both sides get completely covered. I like to dip each one on both sides and then stack them in the dish. Refrigerate for at least 2 hours or overnight.

Step 5 – Grill the tofu: Grill tofu for 5–6 minutes per side, or until golden brown with nice grill marks. Baste with extra marinade after flipping.

Step 6 – Serve with extra chimichurri: Transfer the tofu to a plate and spoon over some extra chimichurri.

Benefits

Rich in Flavor: The bold, herby chimichurri and umami marinade infuse the tofu with layers of taste.
High-Protein & Plant-Based: A nutrient-dense vegan option perfect for both vegetarians and meat lovers.
Ideal for Grilling Season: Pairs perfectly with vegetables, salads, or rice for a complete meal.
Make-Ahead Friendly: The tofu can marinate overnight for even deeper flavor.
Naturally Gluten-Free & Dairy-Free: Easily adaptable for various dietary preferences with simple swaps.

Summary

Chimichurri Grilled Tofu is a refreshing and flavorful twist on traditional grilling. With a balance of smoky, tangy, and herby notes, it’s a simple yet impressive recipe that elevates tofu from ordinary to extraordinary. Serve it with extra chimichurri for a bright, satisfying, and completely plant-based main dish that’s as nourishing as it is delicious.

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