Tofu with Chimichurri Sauce

2 14 oz. packages extra-firm organic tofu, drained, sliced into 8 pieces each
1 tsp organic cumin seeds
1 cup fresh organic parsley leaves, packed
1/2 cup fresh organic cilantro leaves, packed
2 tbsp fresh organic oregano leaves
1/2 cup organic extra virgin olive oil
2 tbsp organic red wine vinegar
Kosher salt, to taste
Freshly ground organic black pepper, to taste
Organic coconut oil spray (for grill)


  1. Line a rimmed baking sheet with 2 layers of paper towels and top with a single layer of tofu. Top with 2 more layers of paper towels and weight with a heavy skillet or baking dish. Let sit 15 minutes to press excess liquid out of tofu, which will firm it up and make it easier to grill. Transfer tofu to a shallow baking dish.
  2. Meanwhile, toast cumin seeds in a small skillet over medium heat, swirling pan often, until fragrant, about 2 minutes; set aside.
  3. Blend parsley, cilantro, and oregano in a food processor until finely chopped. With the motor running, add olive oil in a steady stream and blend until well combined. Transfer herb mixture to a small bowl, stir in vinegar, and season with kosher salt and pepper. Pour chimichurri blend over tofu and turn to coat. Cover and chill at least 1 hour.
  4. Prepare a grill for medium-high heat and lightly oil grate. Transfer tofu to grill, reserving chimichurri, and grill, turning often, until charred in spots, about 5 minutes per side; transfer to platter. Top with reserved chimichurri and toasted cumin seeds.