Grilled Tofu with Chimichurri Sauce and Avocado Cucumber Salad
Elevate your plant-based dining with this vibrant Grilled Tofu with Chimichurri Sauce and Avocado Cucumber Salad. This recipe features golden, perfectly grilled slabs of firm tofu, brushed with olive oil and seasoned to perfection, topped with a herbaceous chimichurri sauce made from fresh parsley, cilantro, oregano, and zesty red wine vinegar. Paired with a refreshing avocado cucumber salad tossed with lime juice, mint, and spring onions, this dish is a harmony of bold flavors and wholesome ingredients. Ready in just 30 minutes, it’s a nutritious, gluten-free, and vegan-friendly meal that’s perfect for both weeknight dinners and summer barbecues. Bursting with fresh, vibrant notes, this recipe offers a satisfying way to enjoy plant-based protein while indulging in the bright, zesty essence of South American-inspired cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 g firm tofu
- 3 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup parsley
- 0.5 cup cilantro
- 2 tbsp fresh oregano
- 2 garlic cloves
- 3 tbsp red wine vinegar
- 0.5 tsp red chili flakes
- 1 avocado
- 1 large cucumber
- 2 tbsp lime juice
- 3 tbsp fresh mint leaves
- 2 spring onion
Instructions
Press the tofu to remove excess water by placing it between two plates with a weight on top for 15 minutes. Slice the tofu into 1-inch thick slabs.
Brush the tofu with 1 tablespoon of olive oil and season with 0.5 tsp of salt and 0.5 tsp of black pepper.
Preheat a grill pan (or outdoor grill) over medium heat. Grill the tofu for 4-5 minutes per side until golden and slightly crispy. Set aside.
Prepare the chimichurri sauce: In a food processor, blend parsley, cilantro, fresh oregano, garlic cloves, red wine vinegar, 2 tablespoons of olive oil, and red chili flakes until coarsely combined. Adjust with salt if needed.
Prepare the avocado cucumber salad: Slice the avocado into cubes and slice the cucumber thinly. Finely chop the spring onions and mint leaves. Combine them in a mixing bowl.
Drizzle the salad with lime juice, a pinch of salt, and 1 tablespoon of olive oil. Toss gently to coat.
To serve, plate the grilled tofu and spoon the chimichurri sauce generously over each piece.
Serve with a generous portion of the avocado cucumber salad on the side. Enjoy immediately!
Nutrition Facts
Calories |
1144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2525 mg | 110% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 18.9 g | ||
| Protein | 54.9 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1015 mg | 78% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3028 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
