We’ve taken the high-impact flavors traditionally used in the marinade for Peruvian chicken—soy sauce, cumin, and paprika—and applied them here to grilled tofu. Paired with a creamy cilantro dipping sauce based on the ají verde typically served with the chicken results in a deeply rewarding vegetarian main that’s exactly what your summer evenings crave. This recipe yields a generous portion of sauce. Double it if you’re feeding a particularly large crowd and then save any left over for drizzling over nachos or fried eggs or serving alongside sandwiches and quesadillas for dipping—it’s worth its weight in gold.
Recipe information
Total Time
40 minutes
Yield
6 servings
Ingredients
Tofu
2
2
2
2
2
2
2
Sauce and assembly
1
6
½
1
1
¼
¼
½
Need to make a substitution?
Preparation
Tofu
Step 1
Mix 2 Tbsp. extra-virgin olive oil, 2 Tbsp. soy sauce, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. ground cumin, 2 tsp. sugar, and 2 tsp. paprika in a 13x9" baking dish to combine; season generously with freshly ground pepper. Cut each of two 14-oz. blocks firm tofu, drained, into 4–6 planks; transfer to dish and turn to coat each side evenly in marinade. Arrange tofu in a single layer; cover with plastic wrap and let sit at least 30 minutes and up to 12 hours (chill if marinating longer than 30 minutes; no need to bring to room temperature before grilling).
Sauce and assembly
Step 2
While the tofu is marinating, blend 1 bunch cilantro, bottom 1" of stems removed, cut into 2" pieces, 6 scallions, cut into 2" pieces, ½ avocado, pit removed, peeled, halved, 1 serrano chile, stem removed, 1 small garlic clove, ¼ cup fresh lime juice, ¼ cup mayonnaise, ½ tsp. ground cumin, and ¼ cup water in a blender until mostly smooth (some flecks of cilantro are okay). Transfer cilantro sauce to a small bowl and cover with plastic wrap, pressing directly against surface (this will slow down oxidation). Chill until ready to serve.
Step 3
Prepare a grill for medium-high heat; generously oil grate with vegetable oil. Remove tofu from marinade, letting excess drip back into dish, and grill until deep brown marks appear underneath, about 5 minutes. Carefully turn over (using a fish or stiff metal spatula to coax it off the grate will make it easier); grill until deep brown marks appear underneath, about 5 minutes.
Step 4
Transfer tofu to a platter and serve with cilantro sauce alongside.
Do Ahead: Sauce can be made 2 days ahead. Keep chilled.