Grilled Tofu with Avocado Chimichurri

A fresh take on a classic Latin staple! Fresh herbs, a hint of spice, and a hearty crunch rounds out this sure-to-be summertime favorite.

  • Serves 2-4
  • 25 mins prep, 10 mins cook 35 mins total
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Marinated Tofu:

  • 1 package (350g) of firm tofu, cut into thick slices
  • ¼ cup olive oil
  • 3 tbsp lemon juice
  • ½ tsp cumin
  • Salt & pepper
  • Add half of a jalepeno (finely chopped) for some added heat

Avocado Chimichurri:

  • 4 tbsp olive oil
  • 1 cup parsley, chopped
  • 3 tbsp lemon juice & zest of 1 lemon
  • 1 shallot
  • 2 cloves garlic
  • 2 avocados, cubed and pitted
  • A generous pinch of salt & pepper
  • Que Pasa Yellow Tortilla Chips, for serving


  1. Combine all marinated ingredients into a bowl.
  2. In a baking dish, pour marinated ingredients over sliced tofu, ensuring all tofu is coated. Cover and transfer to the fridge.
  3. While the tofu is marinating, prepare the chimichurri. Add all the ingredients into a bowl and toss to combine. Set this mixture aside while you cook the tofu.
  4. Preheat your grill to a low to medium setting, and grill the tofu slices for 3-4 minutes on each side, allowing a nice sear to develop.
  5. To serve, top the grilled tofu with avocado chimichurri along with Que Pasa Tortilla Chips. Enjoy!