Chimichurri Tofu Skewers Vegan recipe

Chimichurri Tofu Skewers

Prep 10 mins
Cook 10 mins
Serves 4

Liven up your BBQ with Chimichurri, an Argentinian herb sauce, which also acts as the marinade.

Tofu Block Find out more


1 pack of Cauldron Organic Tofu, pressed and drained for 20 minutes
8 cherry or plum tomatoes
1 red pepper, cut into large cubes
1 courgette, cut into thick disks
8 wooden skewers

For the chimichurri:
25 g fresh parsley
25 g fresh coriander
1 tbsp dried oregano
1 tsp dried red chilli flakes
2 cloves of garlic
½ white onion
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp lime juice
1 tbsp water
Salt and black pepper to taste


  1. Place four wooden skewers into hot water to prevent them from burning during the cooking process.
  2. Drain and press the tofu for 20 minutes by placing it in-between two chopping boards lined with a clean tea towel or kitchen roll. Place something heavy like a pan or tins of canned food on top to apply pressure.
  3. Meanwhile, to make the chimichurri, place all ingredients into a food processor and pulse until smooth.
  4. Once the tofu has been pressed, slice it into 12 cubes. Rub the tofu in the chimichurri, cover and set aside in the fridge to marinate for at least 2 hours.
  5. Thread 3 pieces of tofu each onto four skewers and thread the vegetables on to the other four skewers. Transfer on to a pre-heated BBQ or hot griddle pan. Fry for 6-8 minutes, turning frequently to ensure an even cook.
  6. Serve drizzled with the leftover chimichurri.