Vegan Traditional Argentine Asado

Experience the vibrant flavors of Argentina with this Vegan Traditional Argentine Asado, a plant-based twist on the country’s beloved barbecue tradition. This recipe combines smoky, char-grilled tofu and an array of colorful vegetables—zucchini, bell peppers, Portobello mushrooms, and corn—marinated in a bold blend of smoked paprika, garlic, and olive oil. The centerpiece is a fresh, zesty chimichurri sauce made with parsley, oregano, garlic, and red wine vinegar, drizzled over the grilled delights for a burst of authentic South American flavor. Perfect for summer gatherings, this vegan asado brings the spirit of an Argentine parrilla to your table without sacrificing taste or tradition, offering a healthy, crowd-pleasing alternative that’s loaded with smoky goodness. Get your grill ready and enjoy this show-stopping plant-based barbecue feast!

Nutriscore Rating: 81/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 400 g Extra-firm tofu
• 2 medium Zucchini
• 3 large Bell peppers
• 4 large Portobello mushrooms
• 4 ears Corn on the cob
• 5 tbsp Olive oil
• 2 tsp Smoked paprika
• 1 tsp Garlic powder
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 bunch Fresh parsley
• 1 bunch Fresh oregano
• 3 cloves Garlic cloves
• 3 tbsp Red wine vinegar
• 1 tbsp Lemon juice
• 0.5 tsp Chili flakes

Directions

Step 1

Press the tofu to remove excess moisture by wrapping it in a clean towel and placing a heavy object on top. Let it sit for 15 minutes, then cut the tofu into thick slices.

Step 2

Slice the zucchini lengthwise into long strips, quarter the bell peppers, and remove seeds. Clean and remove the stems from the Portobello mushrooms. Husk the corn.

Step 3

In a small bowl, prepare the marinade by mixing 3 tablespoons of olive oil, smoked paprika, garlic powder, salt, and black pepper. Brush this marinade over the tofu, zucchini, bell peppers, mushrooms, and corn.

Step 4

Preheat your grill to medium-high heat (if using a charcoal grill, ensure the coals are glowing and ashy). Oil the grill grates lightly to avoid sticking.

Step 5

Place the tofu and vegetables on the grill. Grill the tofu for 4-5 minutes on each side, or until it has nice grill marks. Cook the vegetables until tender and slightly charred, flipping occasionally (about 10 minutes for zucchini and bell peppers, 12-15 minutes for mushrooms, and 15-20 minutes for corn).

Step 6

While the vegetables are grilling, prepare the chimichurri sauce by finely chopping parsley, oregano, and garlic. Combine them in a bowl with 2 tablespoons of olive oil, red wine vinegar, lemon juice, chili flakes, and a pinch of salt. Mix well, and let it sit to allow the flavors to meld.

Step 7

Once everything is grilled, arrange the tofu and vegetables on a large serving platter. Drizzle generously with chimichurri sauce, serving any extra sauce on the side.

Step 8

Serve immediately and enjoy your vegan Argentine asado with friends and family!

Nutrition Facts

Serving size	(2475.4g)

Amount per serving	% Daily Value*
Calories	2046.3

Total Fat 113.8g	0%
Saturated Fat 17.2g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6425.2mg	0%
Total Carbohydrate 189.8g	0%
Dietary Fiber 53.7g	0%
Total Sugars 82.4g
Protein 104.6g	0%

Vitamin D 1.5IU	0%
Calcium 3380.6mg	0%
Iron 28.0mg	0%
Potassium 7013.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.5%

Protein: 19.0%

Carbs: 34.5%