Imported from the web

Grilled Tofu with Chimichurri

Name: Grilled Tofu with Chimichurri
Prep time: 10 min
Cook time: 20 min
Total time: 90 min
Yield: 5 servings
Cuisine: Mediterranean
Ingredients: 14 oz firm or extra-firm tofu (1 block, not silken; cut into 1/3-inch-thick slices); 0.25 cup flat-leaf parsley (finely chopped; stems may be included); 2 tbsp cilantro (finely chopped; may be substituted with additional parsley); 2 garlic (cloves, minced); 1 tbsp lemon juice (may be substituted with red wine vinegar; the author also suggests substituting half with red wine vinegar); 0.333 cup extra-virgin olive oil; 0.5 tsp dried oregano (or 1 teaspoon fresh oregano); 0.5 tsp table salt; black pepper (a pinch); 1.5 tsp chile pepper flakes (optional; use 1–2 teaspoons, and Aleppo pepper works well)

Imported by Suki on SeeMeCook

Firm or extra-firm tofu is marinated in a bright chimichurri-style mixture of parsley, cilantro, garlic, lemon, olive oil, and oregano, then grilled until golden brown. Serve it with pilaf, in a pita, or with the reserved marinade as a sauce.

5 servings90 minMediterranean

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

14 oz firm or extra-firm tofu (1 block, not silken; cut into 1/3-inch-thick slices)
0.25 cup flat-leaf parsley (finely chopped; stems may be included)
2 tbsp cilantro (finely chopped; may be substituted with additional parsley)
2 garlic (cloves, minced)
1 tbsp lemon juice (may be substituted with red wine vinegar; the author also suggests substituting half with red wine vinegar)
0.333 cup extra-virgin olive oil
0.5 tsp dried oregano (or 1 teaspoon fresh oregano)
0.5 tsp table salt
black pepper (a pinch)
1.5 tsp chile pepper flakes (optional; use 1–2 teaspoons, and Aleppo pepper works well)

Steps

1
Add the parsley, cilantro, minced garlic, lemon juice, olive oil, oregano, salt, black pepper, and optional chile flakes to a medium-sized bowl. Mix thoroughly to make the chimichurri marinade, then taste and adjust the seasonings if necessary.
2
If desired, press the tofu and/or freeze and thaw it first to make it firmer. Cut the block into 1/3-inch-thick slices in your preferred shape. Gently press a clean dish towel or paper towel onto the slices to remove excess moisture if needed.
3
Layer the marinade and tofu slices in an airtight container. Close the container and gently shake it so the marinade coats all of the tofu pieces without breaking the slices.
4
Let the tofu marinate for at least 1 hour for the best flavor. If skipping the marinating step, reserve the chimichurri to use as a sauce after grilling.
5
Grill the tofu over medium-low heat until golden brown, about 15–25 minutes. Handle the slices gently while turning or removing them so they remain intact.
6
Serve the grilled tofu with pilaf or use it to make a pita sandwich. Spoon the leftover marinade over the cooked tofu as a sauce.

Notes

Chimichurri is best consumed within 24 hours, though it can be stored in an airtight container in the refrigerator for up to 48 hours. For an indoor variation, broil the tofu on a well-oiled wire cooling rack set inside a foil-lined rimmed baking pan until golden brown, or pan-fry it over medium-low heat in a nonstick pan. The recipe can be doubled or tripled for larger gatherings.