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Grilled Tofu with Chimichurri

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“Chimichurri is a potent, hot and garlicky South American sauce that is usually served with grilled meats. Try it here with grilled tofu for a fiesty vegetarian dish that is sure to please. Make extra sauce and store it in the fridge for up to a month in an airtight container. It is great marinade for chicken, pairs nicely with any grilled meat and works well as a topping for baked fish.”

Ingredients Nutrition


  1. Cut tofu block in half to get 2 pieces of 1/2 inch tofu from the 1 inch block.
  2. With the 2 pieces still together, slice them both in half width wise, then cut the halves in half to get 8 1/2 inch thick pieces.
  3. Blot the cut tofu dry between paper towels.
  4. In a food processor or spice mill, grind the oregano, parsley, garlic, and pepper flakes until finely minced.
  5. Add the vinegar and 1 tbsp oil to the spice mixture and blend until a rough sauce forms.
  6. Transfer spice mixture to a bowl and season with salt to taste.
  7. Brush tofu slices with remaining tbsp of olive oil, then grill over medium flame or in a grill pan on medium high heat for about 5 minutes per side.
  8. Plate the tofu slices after grilling and spoon sauce over grilled pieces just before serving.

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