Grilled Tofu with Chimichurri

5.0(5)

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.

by rsarahl·published 2002-09-20

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Lunch/Snacks

Servings

4 serving(s)

Total time

20 min

prep 10 min

Calories / serving

148 kcal

Ingredients (8)

serves

16 ounces extra firm tofu, drainedextra-firm-tofu
2 tablespoons fresh oreganooregano
1 cup fresh parsleyparsley
2 cloves garlic, peeledgarlic
1/4 teaspoon hot red pepper flakesred-pepper-flakes
3 tablespoons white wine vinegarwhite-wine-vinegar
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
saltsalt

Instructions (8 steps)

01Cut tofu block in half to get 2 pieces of 1/2 inch tofu from the 1 inch block.
02With 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.
03Blot the cut tofu dry between paper towels.
04In a food processor or spice mill, grind the oregano, parsley, garlic, and pepper flakes until finely minced.
05Add the vinegar and 1 tbsp oil to the spice mixture and blend until a rough sauce forms.

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Rich recipe — supports nutrition-aware planning.