Drain the blocks of tofu and cut them into roughly ½" steaks. (I usually cut each block of tofu into 4 slices, for 8 total.)

Recommended: Lay the tofu steaks out in one layer on a clean, lint-free kitchen towel. Top with another clean towel and gently weigh down with something flat, such as a cookie sheet or light cutting board. Lightly press for about 10 minutes to remove excess moisture and slightly compress the texture of the tofu.

Finely mince parsley, oregano, garlic, and Fresno chili.

Add in olive oil, red wine vinegar, salt, and pepper and whisk to combine. Taste for salt and set aside.

In a shallow and wide dish, whisk together olive oil, soy sauce, maple syrup, Worcestershire sauce, and black pepper.

Add in 2 tablespoons of your chimichurri and mix to incorporate.

Layer the tofu steaks in the dish with all of the marinade. Spoon some marinade over each piece of tofu to coat evenly. Cover and refrigerate for at least 2 hours, or overnight. I like to give the dish a very gentle flip after about an hour to help it marinate evenly.

Preheat grill to 400°F and clean the grates. (On our grill, I set the burners to medium-high.) I also like to brush or spray on a little oil after cleaning.

Arrange marinated tofu steaks on the grill. Grill for 5-6 minutes on the first side, or until the tofu has some nice blackened grill marks. Flip the tofu and, optionally, baste with extra marinade. Grill until golden brown on the bottom, about another 4-5 minutes. Set aside.