Recipe by rsarahl
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.
Top Review by Caryn Gale
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.
- 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
Directions See How It's Made
- 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.