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Grilled Tofu with Chimichurri Sauce
Food Management Staff
May 1, 2005
1 Min Read
FM Staff
YIELD: 8 appetizer or 4 entree servings
Sauce:
2 cups lightly packed parsley, chopped
3-5garlic cloves
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. chili pepper flakes
2 Tbsps. shallot or onion, minced
3/4 cup vegetable or olive oil
3 Tbsps. sherry wine vinegar or red wine vinegar
3 Tbsps. lemon juice
Cumin rub:
1 tsp. granulated garlic
1/2 tsp. smoked paprika or Hungarian paprika
1/2 tsp. whole cumin
1 lb. water-packed extra-firm tofu, cut in half lengthwise to make 2, 3/4"-thick steaks
Olive oil, as needed
Kosher salt, to taste
FOR THE SAUCE: Place all ingredients in a blender or food processor and pulse until well chopped, but not purèed. Set aside.
FOR THE RUB: Combine the garlic, paprika and cumin; mix well. Set aside.
FOR TOFU: Brush lightly with olive oil. Press the rub into both sides of the tofu steaks. Just before grilling, season the tofu steak with kosher salt. Place tofu directly on the cooking grate over direct heat and sear. Cook for 4-6 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. Cut tofu into thin slices and serve with Chimichurri Sauce.
Recipe and photo submitted by The Soyfoods Council.
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