Prep 10 mins
Cook 10 mins
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.
- 16 ounces extra firm tofu, drained
- 2 tablespoons fresh oregano
- 1 cup fresh parsley
- 2 cloves garlic, peeled
- 1⁄4 teaspoon hot red pepper flakes
- 3 tablespoons white wine vinegar
- 2 tablespoons extra virgin olive oil
- 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.
Great tofu recipe. I made this over the weekend for a vegetarian Atkins dieter guest. The tofu tasted great with the seasonings. My kids even ate it! Definately will add to my regular menu.
The sauce was the best part and makes the meal. I used rice wine vinegar in place of the white wine vinegar and enjoyed the end result. I drained the tofu under a weighted plate for an hour prior to making the dish and grilled it on the George Foreman. It was good but not great.
The chimichurri was AMAZING!!!!!!!!!!!!!!! and I LOVE TOFU!!!!- Next time I will much more chimichuirri