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Grilled Tofu with Chimichurri


  • 2 14-ounce packages extra-firm tofu, drained, sliced into 8 pieces each
  • 1 teaspoon cumin seeds
  • 1 cup (packed) fresh parsley leaves
  • ½ cup (packed) fresh cilantro leaves
  • 2 tablespoons fresh oregano leaves
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • Kosher salt, freshly ground pepper
  • Vegetable oil (for grill)
  • 1 Fresno chile, thinly sliced
  • Flaky sea salt

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