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Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread

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 Ingredients 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 Ingredients 1 teaspoon granulated garlic

½ teaspoon smoked paprika or Hungarian paprika

½ teaspoon ground cumin

1 pound water-packed extra-firm tofu, cut in half lengthwise

Olive oil

Grilled Garlic Bread Ingredients 8 pieces of crusty and dense Italian bread, cut ¾ to 1-inch thick

4 large cloves garlic, peeled and cut in half

Extra virgin olive oil

Chimichurri Sauce Directions To prepare the Chimichurri sauce, place all ingredients in a blender or food processor and pulse until well chopped, but not puréed. Set aside.

Cumin Rub Directions 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 ¾-inch 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 with Chimichurri Sauce and Grilled Garlic Bread.

Grilled Garlic Bread Directions 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.

Notes Yield: 4 servings

By This recipe is from Elizabeth Karmel, grillmaster, and author of Taming the Flame: A Southern Girl's Sassy Guide to Grilling and BBQ.

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