Description
Chimichurri is a potent, hot and garlicky south american sauce that is usually served with grilled meats. Try it here with grilled tofu for a fiesty vegetarian dish that is sure to please. Make extra sauce and store it in the fridge for up to a month in an airtight container. It is great marinade for chicken, pairs nicely with any grilled meat and works well as a topping for baked fish.
Ingredients
- Extra Firm Tofu
- Fresh Oregano
- Fresh Parsley
- Garlic
- Hot Red Pepper Flakes
- White Wine Vinegar
- Extra Virgin Olive Oil
- Salt
Instructions
- Cut tofu block in half to get 2 pieces of 1 / 2 inch tofu from the 1 inch block
- With the 2 pieces still together, slice them both in half width wise, then cut the halves in half to get 8 1 / 2 inch thick pieces
- Blot the cut tofu dry between paper towels
- In a food processor or spice mill, grind the oregano, parsley, garlic, and pepper flakes until finely minced
- Add the vinegar and 1 tbsp oil to the spice mixture and blend until a rough sauce forms
- Transfer spice mixture to a bowl and season with salt to taste
- Brush tofu slices with remaining tbsp of olive oil, then grill over medium flame or in a grill pan on medium high heat for about 5 minutes per side
- Plate the tofu slices after grilling and spoon sauce over grilled pieces just before serving