Chimichurri Grilled Tofu 

Sauce, marinade, or condiment, the zesty flavors of chili and parsley are a perfect combo for grilled tofu.

  • Servings
    4 - 6
  • Prep Time
    1 Hr
  • Cook Time
    15 Min

Cooking Directions

  • Cut the tofu in half down the middle widthwise. Cut 2 inch wide chunks, and place onto wooden skewers. Season with salt and pepper. Place into a large ziploc bag and set aside.
  • In the bowl of a food processor, pulse the parsley, oregano, cilantro, vinegars, garlic, shallot, and chili flakes into well chopped. Slowly drizzle in the olive oil whilst pulsing. Season with salt and pepper to taste. Pour ¾ of the chimichurri into the bag with the tofu and set in the fridge to marinade for at least 1 hour. Reserve the rest of the sauce for dipping on the side.
  • Over medium high heat, oil a grill pan well. Once hot, place the tofu skewers on the grill, and char on all sides. Serve with the remaining sauce.

This recipe was created by "MasterChef Junior" winner, Alexander Weiss.


  • 1 pkg. House Foods Tofu Extra Firm, drained and pressed
  • 1 bunch flat leaf parsley
  • ¼ cup fresh oregano
  • ¼ cup fresh cilantro
  • ¼ cup red wine vinegar
  • 2 Tbsp. apple cider vinegar
  • 4-5 cloves garlic, peeled
  • 1 small shallot, minced
  • pinch red chili flakes
  • ½ cup olive oil
  • salt and pepper to taste

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