Ingredients for Grilled Tofu With Chimichurri
- Extra Firm Tofu
- Fresh Oregano
- Fresh Parsley
- 4 cloves garlic
- Hot Red Pepper Flakes
- White Wine Vinegar
- Extra Virgin Olive Oil
- Salt to taste
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How to Make Grilled Tofu With Chimichurri
- Cut a 1-inch thick block of tofu in half horizontally to create two 1/2-inch thick slabs.
- Stack the two slabs and cut them in half widthwise. Then, cut each half in half again to yield 8 pieces, approximately 1/2-inch thick.
- Pat the tofu pieces dry with paper towels to remove excess moisture.
- In a food processor, combine 1/2 cup packed fresh oregano leaves, 1 cup packed fresh parsley leaves, 4 cloves garlic, 1/2 teaspoon red pepper flakes, and pulse until finely minced.
- Add 1/4 cup red wine vinegar and 2 tablespoons olive oil to the food processor. Pulse until a coarse sauce forms.
- Transfer the chimichurri to a bowl. Season generously with salt to taste.
- Brush both sides of the tofu pieces with 1 tablespoon olive oil.
- Grill the tofu over medium heat for approximately 5 minutes per side, or until golden brown and slightly charred. Alternatively, pan-fry in a grill pan over medium-high heat.
- Serve the grilled tofu immediately, spooning the chimichurri generously over each piece.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
9g
Carbs
1g
