Chimichurri Tofu, Sautéed Kale + Quinoa

5th July 2013

Here is another lovely main dish using Grills Gone Vegan’s Grilled Tofu with Red-Hot Chimichurri sauce recipe, served with Chimichurri Quinoa and Sautéed Kale, garnished with fresh cilantro leaves. We love the components in this dish including the Red-Hot Chimichurri sauce. It is vegan and gluten-free.

Tamasin Noyes’ cookbook Grills Gone Vegan delivers a variety of recipes for dishes packed with Latin, Asian, Mediterranean, Classic American and BBQ flavors. The cookbook is written for both indoor and outdoor cooking, giving it the versatility for year-round use. Especially useful are the sauces and spice rubs from “Grills Gone Vegan” that can serve as the foundation for dishes from the cookbook itself or your own delectable creations. A personal favorite of ours is the Red-Hot Chimichurri Sauce – stir it in some quinoa, marinate tofu and veggies in it, top off a nacho, wrap or taco with it – it’s a handy sauce to keep around for a multitude of uses and dishes.

get the recipes

For the Chimichurri Tofu, Sautéed Kale + Quinoa dish, you will need to complete the following recipes:

1. Red-Hot Chimichurri Sauce (get the recipe here)
2. Chimichurri Quinoa (get the recipe here)
3. Grilled Tofu with Chimichurri Sauce V2.0 (see below)
4. Sautéed Kale (see below)


making grilled tofu with chimichurri sauce

We sliced the tofu into 16 thin slabs instead of 8 slabs. Surprisingly the thin tofu slabs are pretty tasty. We used TofuXpress Gourmet Food and Tofu Press for pressing tofu overnight for a very firm tofu. This product saves me time from pressing and using towels.

Here is a slightly revised recipe for the Grilled Tofu with Red-Hot Chimichurri sauce. We baked the tofu and pan-fried it without the broth and the grill since it was raining that day.

Grilled Tofu with Red-Hot Chimichurri Sauce V 2.0

Yield: about 16 thin tofu slabs (about 4 servings)


1 pound firm plain tofu, pressed and cut into 16 thin slabs (long rectangles)
1 tablespoon reduced sodium tamari
1 cup "Red-Hot Chimichurri Sauce" (view recipe here), reserve some for the sauce atop the dish.
Oil for frying
2 tablespoons fresh cilantro leaves, rinsed, patted dry and finely chopped for garnish


Press the tofu overnight (or 8-10 hours) using a TofuXpress Gourmet Food and Tofu Press.

Put the tamari in a 13 x 9-inch nonreactive baking pan. Add the tofu and turn each piece to coat. Pour ½ cup of the chimichurri sauce over the tofu and turn to coat again. Cover and refrigerate for 1 hour or up to 24 hours.

Preheat oven to 350 degrees F. Bake the tofu for at least 10 minutes each side.

Brush the griddle pan lightly with oil before placing the tofu and cook using only high heat.

Add the tofu slabs, remaining marinade and few tablespoons chimichurri sauce (save some for the topping sauce). Fry for about 5 minutes each side. Remove immediately. On a large plate, add the remaining chimichurri sauce onto the tofu and a bit of garnished cilantro.


Red-Hot Chimichurri Sauce Recipe reprinted by permission from 'Grills Gone Vegan' by Tamasin Noyes. Published by Book Publishing Company (March 15, 2013).

making sautéed kale

It is a very basic recipe. You can add a bit of spices whatever you like. I like to keep them simple because of the chimichurri sauce. I didn’t remove the stems since I was in a hurry, but I would recommend doing so.

Sautéed Kale

Yield: 2 servings


1 pound fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped
2 tablespoons olive oil
1 garlic clove, finely minced
Salt to taste


Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until fragrant.

Add the broth and kale, and change to high heat. Cook and cover for about 5 minutes.

Remove cover and stir to cook until all the liquid has evaporated. Season with salt and pepper.


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