Tofu Steaks With Avocado Chimichurri

Tofu Steaks With Avocado Chimichurri

These flavorful Tofu Steaks With Avocado Chimichurri is so satisfying. Slabs of marinated tofu baked and topped with piquant and creamy avocado chimichurri.

Tofu Steaks With Avocado Chimichurri



  • 1 pound super-firm tofu, sliced in 8 pieces
  • 2 tablespoons Bragg liquid aminos/tamari/soy sauce
  • 1 tablespoon maple syrup
  • 1 teaspoon roasted sesame oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground paprika
  • 1 teaspoon nutritional yeast flakes, optional
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried thyme

For Chimichurri:

  • 1 cup cilantro leaves, chopped
  • 1/2 cup fresh parsley, chopped
  • 2 tablespoons onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 medium avocado, pitted and chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon Cayenne pepper, optional
  • 1/2 teaspoon salt


  1. Preheat oven 400 degrees. Line baking sheet with parchment paper and lightly brush with oil or spray. Set aside. Drain, press tofu (if not super-firm) and cut on the narrow side into about 8 slices.
  2. Combine Bragg's liquid aminos, maple syrup, sesame oil, onion powder, garlic powder, paprika, nutritional yeast flakes, cumin and thyme in a small bowl and mix well.
  3. Brush marinade on tofu slices and allow to marinate for 20 minutes. Meanwhile, prepare the chimichurri sauce.
  4. To prepare the avocado chimichurri, add cilantro, parsley, onion, garlic, olive oil, lemon juice, avocado, oregano, cayenne pepper and salt to a high-speed blender or food processor and process until smooth or chunky.
  5. Place tofu slices onto baking sheet and brush with oil. Bake for 30 minutes turning halfway. Serve tofu topped with avocado chimichurri.

This recipe and image adapted from:

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