Vegan Traditional Argentine Asado
Experience the bold flavors of Argentina with a plant-based twist in this Vegan Traditional Argentine Asado! Perfect for summer gatherings or weekend barbecues, this recipe takes the iconic Argentine grilling tradition and transforms it with vibrant vegetables and smoky tofu, all infused with a savory paprika-spiced marinade. Zucchini, bell peppers, Portobello mushrooms, and sweet corn are charred to perfection alongside tofu slices on the grill, while a fresh, zesty chimichurri sauce made with parsley, oregano, garlic, and red wine vinegar adds an authentic Argentine flair. Simple yet packed with flavor, this healthy vegan asado is an irresistible centerpiece for any barbecue occasion. Serve it hot and enjoy a plant-forward feast that's hearty, smokey, and undeniably satisfying!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 g Extra-firm tofu
- 2 medium Zucchini
- 3 large Bell peppers
- 4 large Portobello mushrooms
- 4 ears Corn on the cob
- 5 tbsp Olive oil
- 2 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 bunch Fresh parsley
- 1 bunch Fresh oregano
- 3 cloves Garlic cloves
- 3 tbsp Red wine vinegar
- 1 tbsp Lemon juice
- 0.5 tsp Chili flakes
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean towel and placing a heavy object on top. Let it sit for 15 minutes, then cut the tofu into thick slices.
Slice the zucchini lengthwise into long strips, quarter the bell peppers, and remove seeds. Clean and remove the stems from the Portobello mushrooms. Husk the corn.
In a small bowl, prepare the marinade by mixing 3 tablespoons of olive oil, smoked paprika, garlic powder, salt, and black pepper. Brush this marinade over the tofu, zucchini, bell peppers, mushrooms, and corn.
Preheat your grill to medium-high heat (if using a charcoal grill, ensure the coals are glowing and ashy). Oil the grill grates lightly to avoid sticking.
Place the tofu and vegetables on the grill. Grill the tofu for 4-5 minutes on each side, or until it has nice grill marks. Cook the vegetables until tender and slightly charred, flipping occasionally (about 10 minutes for zucchini and bell peppers, 12-15 minutes for mushrooms, and 15-20 minutes for corn).
While the vegetables are grilling, prepare the chimichurri sauce by finely chopping parsley, oregano, and garlic. Combine them in a bowl with 2 tablespoons of olive oil, red wine vinegar, lemon juice, chili flakes, and a pinch of salt. Mix well, and let it sit to allow the flavors to meld.
Once everything is grilled, arrange the tofu and vegetables on a large serving platter. Drizzle generously with chimichurri sauce, serving any extra sauce on the side.
Serve immediately and enjoy your vegan Argentine asado with friends and family!
Nutrition Facts
Calories |
2046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6425 mg | 279% | |
| Total Carbohydrate | 189.8 g | 69% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 82.4 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3381 mg | 260% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 7014 mg | 149% | |
*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.
