Grilled Argentine Chimichurri Tofu Steaks

Bold & Smoky Grilled Chimichurri Tofu Steaks (Vegan BBQ Favorite)

Welcome to your new favorite dish on the grill!  Vegan chimichurri grilled tofu steaks! Whether you’re a long-time plant-based eater or just looking for a meatless Monday option, this recipe promises big flavors and satisfying textures. Wondering how tofu can transform into something irresistibly smoky and satisfying? Read on to find out!

Tofuspiration

This recipe was born from a love of traditional Argentine chimichurri and a desire to craft a vegan dish that doesn’t just substitute, but shines on its own. Combining the robust flavors of chimichurri with the perfect blank canvas that tofu provides allows each bite to be infused with herby, tangy goodness, making it a must-try for anyone who enjoys bold flavors.

Why You’ll Love It

• Flavor Explosion: The chimichurri sauce delivers a fresh and tangy flavor that complements the smoky, grilled tofu perfectly.
• Easy to Prepare: Despite its impressive flavors, this dish is straightforward to make with simple ingredients.
• Healthy Choice: Packed with protein and made with wholesome ingredients, it’s guilt-free and nourishing.
• Visually Stunning: With vibrant greens and the charred marks of grilled perfection, it’s as beautiful as it is delicious.

Quick Grocery List

For the Chimichurri Sauce:

• Fresh parsley
• Fresh oregano or dried
• Garlic
• Red pepper flakes
• Red wine vinegar
• Olive oil

For the Tofu Steaks:

• Extra-firm tofu
• Soy sauce or tamari
• Smoked paprika
• Garlic powder

Things to Consider Before Preparing Your Meal

Prep & Cook Time: 42 minutes total

Equipment Checklist:

• Grill or grill pan
• Tofu press
• Mixing bowls
• Whisk

Dietary Adjustments:

• Gluten-free option available with tamari and gluten-free tofu.

Serving Size: Serves 4 as a main dish.

Best Grilled Tofu Steaks with Argentine Chimichurri | Vegan BBQ Tofu Recipe

DifficultyEasy

Servings4

Prep time30 minutes

Cook time12 minutes

Total time42 minutes

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Ingredients

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped (or 2 tsp dried oregano)
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes, (adjust to taste)
• 1/3 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• Salt and pepper, to taste
• 1/2 Juice of lemon, (optional, for brightness)

For the Tofu Steaks:

• 2 blocks (14 oz each) extra-firm tofu
• 2 tbsp soy sauce or tamari
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions:

• 1

  Step 1: Press the Tofu

  1. Drain tofu and wrap in a clean kitchen towel.

  2. Place a heavy object on top (e.g., skillet or books) and press for at least 20 minutes to remove excess moisture.

• 2

  Step 2: Prepare the Chimichurri

  1. In a bowl, combine chopped parsley, oregano, garlic, red pepper flakes, and vinegar.

  2. Slowly whisk in the olive oil until fully combined.

  3. Season with salt, pepper, and lemon juice if desired.

  4. Set aside to marinate (flavors deepen over time).

• 3

  Step 3: Slice and Marinate Tofu

  1. After pressing, slice tofu into thick slabs (approx. 3/4 inch).

  2. In a bowl or bag, mix soy sauce, olive oil, paprika, garlic powder, black pepper, and maple syrup (if using).

  3. Gently coat tofu slabs in marinade and let sit for 10–15 minutes.

• 4

  Step 4: Grill the Tofu

  1. Preheat a grill or grill pan over medium-high heat.

  2. Brush grates with oil to prevent sticking.

  3. Grill tofu for 5–6 minutes per side, or until grill marks appear and the exterior is crisp.

• 5

  Step 5: Serve

  1. Spoon chimichurri generously over grilled tofu.

  2. Serve with grilled veggies, quinoa, or roasted potatoes.

Equipment Used:

• Grill or grill pan
• Tofu press or heavy object
• Mixing bowls
• Sharp knife & cutting board
• Whisk
• Silicone brush (optional, for oiling grill)

Nutrition

Calories	295
Carbohydrates	9g
Cholesterol	0mg
Fat	24g
Fiber	3g
Protein	16g
Saturated Fat	3g
Sodium	510mg
Sugar	2g
Trans Fat	0g
Unsaturated Fat	20g

General Notes

Achieving the PERFECT grilled tofu involves pressing it to remove excess moisture—this ensures a firmer texture that holds up well to grilling. The chimichurri sauce can be made in advance and stored, allowing its flavors to meld beautifully.

Substitutions

• Tofu: For a soy-free option, try using seitan or tempeh.
• Soy Sauce: Coconut aminos are a great alternative for a soy-free and slightly sweeter flavor.

Variations

• Spicy Kick: Add extra red pepper flakes to the chimichurri if you like heat.  Sometimes, I also heat it up with freshly chopped Serrano Peppers!
• Sweet Twist: Introduce a tablespoon of maple syrup to the tofu marinade for a subtle sweetness that balances the smokiness.

Let’s Get Cooking: Pro Tips

• Tip 1: Grill the tofu on high heat to get those aesthetically pleasing grill marks and a satisfying outer crisp.
• Tip 2: Allow the chimichurri sauce to sit for at least 15 minutes before serving to enhance its flavors.
• Tip 3: If using a grill pan, press down on the tofu steaks with a spatula to ensure even contact with the hot surface for optimal grilling.

Art Of: Making Perfect Chimichurri

Mastering chimichurri is all about balance. The key is in the chopping—too fine and it becomes pasty, too coarse and it lacks cohesion. Aim for finely chopped herbs that still have some texture.

Nutrition Breakdown (Per Serving)

• Calories: 295
• Carbohydrates: 9g – Primarily from the vegetables and minimal from the tofu, providing a light but satisfying dish.
• Protein: 16g – High-quality protein from tofu makes this dish filling and great for muscle repair.
• Fat: 24g – Mostly healthy fats from olive oil, which are excellent for heart health.
• Fiber: 3g – Comes from the vegetables, aiding in digestion and satiety.
• Sodium: 510mg – Moderate amount, adjust soy sauce to decrease if needed.

Storing and Reheating

Store leftover tofu and chimichurri separately to maintain freshness. Reheat tofu on a pan to keep its texture. Chimichurri should be consumed cold, similar to a fresh salad dressing.

Frequently Asked Questions (FAQ)

Q: Can I make the chimichurri sauce ahead of time?
A: Absolutely! It tastes even better as the flavors meld together in the fridge.

Q: What can I serve with these tofu steaks?
A: They pair wonderfully with a side of quinoa salad or roasted vegetables.

Q: Is this recipe gluten-free?
A: Yes, just ensure your soy sauce or tamari is gluten-free.

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Looking for more Vegan-Inspiration?  Check out these recipes:

• Umami-Packed Vegan Ramen with Shiitake Miso Broth
• Layered Greek Vegan Moussaka with Cashew Béchamel
• Smoky Vegan Jambalaya with Andouille-Style Sausage