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Lunch / Dinner

Chimichurri Tofu Steaks

Thanks to tofu being a blank culinary canvas, the options are endless when it comes to putting it to use in the kitchen. Seared to crispy perfection, all it needs is a drizzle of herbaceous chimichurri to be a delectable meal.


4 servings

Total Time

25 minutes

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Test Kitchen Tip

The longer the steaks marinate the more flavor they soak up. For a quick and flavorful dinner, prepare the steaks a day in advance.


Arrange tofu on a paper-towel-lined-baking sheet, top with paper towels, another baking sheet, and a heavy pan. Press tofu 30 minutes, replacing paper towels halfway through.

Whisk together ¾ cup lime juice, honey, garlic, and salt for the marinade; season with black pepper. Transfer tofu to a baking dish, pour marinade over tofu, cover and chill at least 2, or up to 24 hours.

Purée parsley, oregano, onion, garlic, and pepper flakes in a food processor. With processor running, drizzle in oil, vinegar, and 2 Tbsp. lime juice until combined; season chimichurri with salt and black pepper.

Remove tofu from marinade, shake off any excess, and blot dry. Sift cornstarch over both sides of steaks.

Heat 1 Tbsp. oil in a cast-iron skillet over medium-high until shimmering. Add half the steaks and sear until golden and crisp, 45 minutes per side; transfer to a paper-towel-lined-plate. Repeat searing with remaining oil and steaks. Serve steaks with chimichurri.


Pressing the tofu is essential for obtaining a firm, meaty texture, in addition to getting a crispy sear.


To ensure even surface coverage on every steak, flip the tofu halfway through marinating.

Nutritional Facts

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