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Grilled Tofu With Chimichurri Sauce and Avocado Cucumber Salad

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“I found this recipe in in a waiting room magazine and am posting here to try later. Looking around on the internet, the sauce can also be used on steaks, chicken, pork or fish ... I think on just about anything you want. I apologize for the initial post with most of the instructions missing. I tried to put it together again without the recipe in front of me (no longer have it). Instructions may need adjustment as I haven't made it yet and can't quite remember how it went.”
1hr 12mins

Ingredients Nutrition


  1. Preheat a grill or grill pan.
  2. Combine sauce ingredients in a small bowl. Place in an air-tight container for an hour or up to several days in advance. Remove from refrigerator 30 minutes prior to serving.
  3. Combine salad ingredients, gently adding the avocado last. Refrigerate until needed.
  4. Pat the tofu slices dry with paper towels. Slice into four pieces. Brush the tofu and bread on both sides with 2 tablespoons of olive oil and season with salt and pepper. Grill the bread over moderately high heat, turning once, until lightly charred, about 2 minutes. Grill the tofu, turning once, until grill marks form and the tofu is heated through, about 6 minutes.
  5. Transfer the grilled bread and tofu pieces to plates. Top with salad. Drizzle with chimichurri sauce. Serve immediately.

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