Meat-Free Favorites – Chimichurri Tofu

by Elena Johnson

Chimichurri is a fresh and simple sauce commonly used in Argentina. It gives a vibrant, herbal flavor to any food it accompanies. Here, I’ve paired it with marinated grilled tofu. Chimichurri is also a delicious compliment to grilled seitan (wheat protein), grilled asparagus, and sautéed mushrooms.

Chimichurri Tofu

Chimichurri Tofu

Chimichurri Tofu

Makes 16 pieces

(2) 14-oz. blocks extra firm tofu, drained

Marinade:

1 ½ Tbsp. Dijon mustard
1 tsp. salt
1 tsp. black pepper
3 Tbsp. balsamic vinegar
2 Tbsp. olive oil

Chimichurri:

½ cup parsley, finely chopped

5 cloves garlic, minced

2 Tbsp. balsamic vinegar

1 tsp. salt

1 tsp. black pepper

¼ tsp. crushed red pepper

⅓ cup olive oil

Wrap each block of tofu in a few paper towels and place them side by side on a large plate. Set another plate on top of the tofu, and weigh it down with something heavy (e.g. cans of beans or a cast iron pan). Press and drain the tofu for at least 20 minutes, then remove the plates and paper towels. Slice each block of tofu crosswise into 8 even pieces.

Whisk marinade ingredients together in a shallow casserole dish. Place tofu slices in the dish and turn them over to coat all sides. Marinate for at least 30 minutes, turning occasionally.

Meanwhile make the chimichurri. In a small bowl mix parsley, garlic, balsamic vinegar, salt, pepper, and crushed red pepper. Mix in the olive oil and set aside to allow the flavors to meld.

Place the tofu slices on the top rack of a hot grill or in a grill pan over medium heat. Brush the top of each slice with a teaspoon or two of chimichurri. Cover the grill and cook for approx. 7 minutes. Turn the tofu slices over, brush the tops with chimichurri, cover, and cook for another 5 – 7 minutes. The tofu should still be soft with light grill marks and browned edges.

Remove the tofu slices from the grill and spoon over additional chimichurri before serving.

About the Author

Elena Johnson

Elena Johnson

Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she reinvents her family’s recipes and shares them with friends, relatives, and those interested in vegetarian cooking. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. Follow Elena on Twitter: @ElenaEJohnson.

About the Author

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