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Grilled Tofu with Chimichurri on Grilled Bread

Beef, chicken, or fish may be used in place of the tofu; brush bread with oil.

  • Servings: 4

Source: Martha Stewart Living, September 2009


  • 15 ounces firm tofu
  • 4 slices whole-grain bread

For the chimichurri

  • 1/2 cup minced red onion
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup sherry vinegar
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon minced garlic
  • 2 teaspoons coarse salt
  • 1/2 teaspoon crushed red-pepper flakes
  • Freshly ground pepper, to taste

for the salad

  • 1 firm, ripe Hass avocado, halved, pitted, peeled, and thinly sliced
  • 1/2 medium English cucumber (7 ounces), sliced into 1/4-inch rounds
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • Squeeze of lemon, for serving
  • 2 teaspoons extra-virgin olive oil, for drizzling


  1. Press tofu dry with a paper towel. Cut into 4 pieces. Press dry again.

  2. Make the chimichurri: Combine all ingredients in a bowl; reserve 1/2 cup. Marinate tofu in remaining chimichurri, basting occasionally, for 1 hour.

  3. Make the salad: Combine avocado and cucumber. Sprinkle with salt, and season with pepper. Squeeze lemon over salad, and drizzle with oil.

  4. Heat a grill or grill pan to medium. Lightly brush bread on both sides with chimichurri marinade. Grill until crisp, about 2 minutes per side. Grill tofu until lightly charred, about 4 minutes per side. Serve on bread with reserved chimichurri. Serve salad on the side.


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