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4 Servings

No offense to all the vegetarians, but the chimichurri is also pretty fantastic on your favorite steak.

2 14-ounce packages extra-firm tofu, drained, sliced into 8 pieces each
1 teaspoon cumin seeds
1 cup (packed) fresh parsley leaves
½ cup (packed) fresh cilantro leaves
2 tablespoons fresh oregano leaves
½ cup olive oil
2 tablespoons red wine vinegar
Kosher salt, freshly ground pepper
Vegetable oil (for grill)
1 Fresno chile, thinly sliced
Flaky sea salt



  • Line a rimmed baking sheet with 2 layers of paper towels and top with a single layer of tofu. Top with 2 more layers of paper towels and weight with a heavy skillet or baking dish. Let sit 15 minutes to press excess liquid out of tofu, which will firm it up and make it easier to grill. Transfer tofu to a shallow baking dish.

  • Meanwhile, toast cumin seeds in a small skillet over medium heat, swirling pan often, until fragrant, about 2 minutes; set aside.

  • Blend parsley, cilantro, and oregano in a food processor until finely chopped. With the motor running, add olive oil in a steady stream and blend until well combined. Transfer herb mixture to a small bowl, stir in vinegar, and season with kosher salt and pepper. Pour chimichurri over tofu and turn to coat. Cover and chill at least 1 hour.

  • Prepare a grill for medium-high heat and lightly oil grate. Transfer tofu to grill, reserving chimichurri, and grill, turning often, until charred in spots, about 5 minutes per side; transfer to a platter. Top with reserved chimichurri, toasted cumin seeds, chile, and sea salt.

  • Do Ahead: Tofu can be marinated up to 1 day ahead.


    Recipe by Dawn Perry


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