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.
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- 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
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
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