Grilled Tofu with Chimichurri

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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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
•  salt

Directions

1. Cut tofu block in half to get 2 pieces of 1/2 inch tofu from the 1 inch block.
2. 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.
3. Blot the cut tofu dry between paper towels.
4. In a food processor or spice mill, grind the oregano, parsley, garlic, and pepper flakes until finely minced.
5. Add the vinegar and 1 tbsp oil to the spice mixture and blend until a rough sauce forms.
6. Transfer spice mixture to a bowl and season with salt to taste.
7. 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.
8. Plate the tofu slices after grilling and spoon sauce over grilled pieces just before serving.