Grilled Tofu With Chimichurri Sauce and Avocado Cucumber Salad

Submitted by marisk

"I found this recipe in in a waiting room magazine and am posting here to try later. Looking around on the internet, the sauce can also be used on steaks, chicken, pork or fish ... I think on just about anything you want. I apologize for the initial post with most of the instructions missing. I tried to put it together again without the recipe in front of me (no longer have it). Instructions may need adjustment as I haven't made it yet and can't quite remember how it went."

 

• Ready In: 1hr 12mins
• Ingredients: 17
• Serves: 4

ingredients

• 1 (15 ounce) package firm tofu
• 4 slices whole-grain bread

• CHIMICHURRI SAUCE

• 1⁄2 cup red onion, minced
• 1⁄2 cup cilantro, chopped
• 1⁄3 cup extra virgin olive oil
• 1⁄4 cup sherry wine vinegar
• 2 tablespoons oregano, chopped
• 1 tablespoon garlic, minced
• 1 -2 teaspoon sea salt
• 1⁄2 teaspoon red pepper flakes, crushed
• fresh ground black pepper (to taste)

• SALAD

• 1 Hass avocado, thinly sliced
• 7 ounces japanese cucumbers, sliced into 1/4 inch rounds
• 1⁄4 teaspoon sea salt
• fresh ground black pepper (to taste)
• squeeze lemon
• 2 teaspoons extra virgin olive oil (for drizzling)

directions

1. Preheat a grill or grill pan.
2. Combine sauce ingredients in a small bowl. Place in an air-tight container for an hour or up to several days in advance. Remove from refrigerator 30 minutes prior to serving.
3. Combine salad ingredients, gently adding the avocado last. Refrigerate until needed.
4. Pat the tofu slices dry with paper towels. Slice into four pieces. Brush the tofu and bread on both sides with 2 tablespoons of olive oil and season with salt and pepper. Grill the bread over moderately high heat, turning once, until lightly charred, about 2 minutes. Grill the tofu, turning once, until grill marks form and the tofu is heated through, about 6 minutes.
5. Transfer the grilled bread and tofu pieces to plates. Top with salad. Drizzle with chimichurri sauce. Serve immediately.

Reviews

[zeldaz51]

The pairing of bland tofu with garlicky green chimichurri sauce is brilliant. The salad is okay, but nothing special, almost any veggie salad would work well with this. I highly recommend making this recipe if you have a vegetarian or vegan at a barbecue and have no idea what to do!. Make plenty of chimichurri, as the carnivores will want some too. It's as little fiddly to hand chop the ingredients, and it is easily done in a food processor, but be sure you don't make a puree, it needs to have a good texture. Grating the garlic on a microplane grater is also helpful, but the smaller the pieces are, the stronger the flavor, so adjust the amount if you go in that direction. I found that the recipe didn't need quite the amount of salt called for; I recommend starting with half, then tasting as you go until it suits you. I fried the tofu in a little grapeseed oil in a cast iron skillet to get a crispy surface on it and chose to omit the bread and serve it on a bed of jasmine rice.I suspect even people who think they hate tofu would enjoy this if hey tried it!