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Ingredients
| extra firm tofu: 1 lb (drained) |
| fresh oregano (leaves): 2 Tbl |
| parsley: 1 cup (fresh) |
| garlic: 2 cloves (peeled) |
| red pepper flakes: 1/4 tsp |
| white wine vinegar: 3 Tbl |
| olive oil: 2 Tbl |
| salt |
Grilled Tofu with Chimichurri
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
- 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.