Charred Tofu with Radish Slaw & Chimichurri

low fat

Leave it to the vibrant purple hue of a cabbage slaw backdrop to make tofu look this stunning! The chimichurri — an Argentine herb sauce that pairs well with barbecued veggies — is just the cherry on top.

Preparation time Prep: 30 mins
cook 15 mins
Skill level Totally Doable

You will need:

  • ¼ small red cabbage (200 g), shredded finely
  • 4 red radishes (140 g), sliced very thinly
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon caraway seeds, toasted
  • 300 g (9 ½ oz) firm tofu
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 lime, halved
  • 4 greek gyro wraps
  • ½ cup vegan garlic dip
Chimichurri Sauce
  • 1 cup fresh mint leaves
  • 1 cup fresh coriander (cilantro) leaves
  • 1 clove garlic, crushed
  • 1 fresh long red chilli, seeded, chopped finely
  • 1 teaspoon grated fresh ginger
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar


  • 1Place cabbage, radishes, vinegar and caraway seeds in a medium bowl, and season with salt and pepper; toss gently to combine.
  • 2Make chimichurri by finely chopping mint and coriander. Combine with remaining chimichurri ingredients in a bowl, and season to taste.
  • 3Slice tofu into 1 cm (½ in) thick slices and brush both sides with olive oil. Combine paprika, garlic and onion powders; sprinkle mixture on both sides of the tofu.
  • 4Preheat a chargrill pan (or frying pan) over medium-high heat. Cook tofu slices for 1-2 minutes on each side until slightly charred; transfer to a tray. Chargrill lime halves, open-side down, for 1 minute or until caramelised.
  • 5Serve tofu on the radish slaw, topped with garlic dip and chimichurri. Serve with wraps and lime halves.
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