Grilled Tofu with Chimichurri Sauce

Serves 4

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  1. 2 cups lightly packed chopped parsley
  2. 4 garlic cloves, halved
  3. 1 tsp salt
  4. 1/2 tsp freshly ground pepper
  5. 1/2 tsp chili pepper flakes
  6. 2 tbsp shallot or onion, minced
  7. 1/4 cup of vegetable or olive oil
  8. 3 tbsp sherry wine vinegar or red wine vinegar
  9. 3 tbsp lemon juice
  10. 1 tsp granulated garlic
  11. 1/2 tsp smoked paprika or Hungarian paprika
  12. 1/2 tsp ground cumin
  13. 1 pound extra-firm tofu, pressed
  14. Olive oil
  1. To prepare the chimichurri sauce, place the parsley, garlic cloves, salt, pepper, chili, shallot or onion, 1/4 cup olive oil, sherry vinegar and lemon juice ingredients in a blender or food processor and pulse until well chopped, but not pureed. Set aside.
  2. To prepare the rub, combine the garlic, paprika and cumin; mix well. Set aside.
  3. Press tofu in TofuXpress for 30 minutes. Cut the tofu in half lengthwise to make two “steaks” abut 3/4-inch thick. Brush lightly with olive oil. Press the rub into both sides of the tofu steaks.
  4. Place tofu in a grill pan coated with oil or directly on the cooking grate over direct heat. Cook for 3-4 minutes. Turn the tofu steak with a pair of tongs and a flat spatula if necessary. Sear the second side and continue grilling until done, about 3-5 minutes.
  5. Cut each tofu steak in half to form 2 triangles. Serve topped with chimichurri sauce.
  6. Makes four servings of grilled tofu.
Adapted from Submitted by R. Pharis
Adapted from Submitted by R. Pharis
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