Grilled Tofu with Chimichurri

Author:
Publish date:
Social count:
11
Grilled Tofu with Chimichurri.jpg

Chimichurri is a beautiful green, savory sauce from Argentina that’s great with steak, chicken, fish, or (in this case) tofu. It’s great on sandwiches, too. Serve with a big salad on the side.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 2 cups fresh flat parsley leaves
  • ½ cup fresh cilantro leaves
  • 2 - 3 tablespoons capers, drained
  • 3 anchovy fillets (optional)
  • 3 garlic cloves, smashed and roughly chopped
  • 1 teaspoon red pepper flakes
  • ½ teaspoon salt
  • ¾ cup extra virgin olive oil, plus more for grilling and for brushing
  • ½ cup red wine vinegar
  • 2 packages (14-ounce) extra-firm tofu, drained, pressed, and cut lengthwise into two-inch thick slices
  • Pinch of chili powder

Preparation

1. Put all the ingredients, except the tofu and chili powder, into a food processor and let it rip until fully pureed. You may need to add a bit more oil to get a nice spoonable consistency. Cover and transfer to the fridge for at least an hour.

2. Meanwhile, heat an outdoor grill to high. Crumple up a paper towel and grab it with a pair of tongs, dip into a small bowl of oil, and wipe over the cooking grate. Lightly brush both sides of the tofu with oil and sprinkle a bit of chili powder on top. Grill the tofu until it has nice grill marks on it, about 4 minutes per side (flip carefully with tongs and a spatula). Serve hot with the sauce drizzled over. 

Recipe reprinted from The I Hate Tofu Cookbook: 35 Recipes to Change Your Mind by Tucker Shaw.

Recipe published in JOY of KOSHER with Jamie Geller Summer 2015. SUBSCRIBE NOW

Summer 2015 Cover.jpg

Want stories like this delivered right to your inbox? Sign up now for our *free* JOY of KOSHER Newsletter.