Grilled Tofu with Chimichurri Sauce

4 servings

30 minutes

Grilled tofu with chimichurri sauce is an exquisite blend of Japanese cuisine with South American notes. Tender yet firm tofu infused with the aromas of fresh herbs, olive oil, and spices develops a delicious crispy crust on the grill. The chimichurri sauce, rich in parsley, cilantro, and oregano, adds zest and freshness to the dish. Toasted cumin seeds contribute warm spicy undertones while sea salt enhances the flavor depth. This dish is perfect for summer dinners—light and healthy—with vibrant flavors that unfold with each bite. It pairs wonderfully with rice, vegetables or fresh bread, offering a balance of textures and aromas that can surprise even the most discerning gourmet.

Energy value per serving

• Calories: 324.3
• Proteins: 10.3g
• Fats: 30g
• Carbohydrates: 3.3g

Ingredients

• Firm tofu: 450 g
• Caraway seeds: 1 tsp
• Chopped parsley: 1 glass
• Chopped cilantro (coriander): 0.5 glass
• Fresh oregano leaves: 2 tbsp
• Olive oil: 0.5 glass
• Wine vinegar: 2 tbsp
• Coarse salt: to taste
• Ground black pepper: to taste
• Vegetable oil: to taste
• Chili pepper: 1 pc
• Sea salt: to taste

Cooking steps

1. Line a baking tray with edges with 2 layers of paper towels, place a layer of tofu on top. Add another 2 layers of paper towels and press down with a heavy skillet or tray. Let it sit for 15 minutes to release excess moisture (this makes grilling the tofu easier). Transfer the tofu to a low-edged baking tray.

   Required ingredients:

   • Firm tofu: 450 g

2. Meanwhile, roast the cumin seeds in a small pan over medium heat for about 2 minutes, stirring the pan often, until a pleasant aroma appears; set aside.

   Required ingredients:

   • Caraway seeds: 1 teaspoon

3. Chimichurri sauce: blend parsley, cilantro, and oregano in a blender. While blending, pour in olive oil in a steady stream and mix until smooth. Transfer the sauce to a small bowl, add vinegar, season with salt and pepper, and mix well. Pour the sauce over tofu cheese and coat it well in the sauce. Cover and chill for at least 1 hour.

   Required ingredients:

   • Chopped parsley: 1 glass
   • Chopped cilantro (coriander): 0.5 glass
   • Fresh oregano leaves: 2 tablespoons
   • Olive oil: 0.5 glass
   • Wine vinegar: 2 tablespoons
   • Coarse salt:  to taste
   • Ground black pepper:  to taste

4. Preheat the grill to medium heat. Lightly oil the grate. Transfer the tofu to the grill (do not pour out the chimichurri sauce from the pan) and grill for about 5 minutes on each side, turning often, until charred in some spots; transfer to a plate. Drizzle with chimichurri sauce, and sprinkle with toasted cumin seeds and sea salt.

   Required ingredients:

   • Firm tofu: 450 g
   • Olive oil: 0.5 glass
   • Caraway seeds: 1 teaspoon
   • Sea salt:  to taste