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Grilled Tofu with Chimichurri.jpg

Grilled Tofu with Chimichurri

Prep Time 1 hour 5 minutes
Cook Time 8 minutes
Total Time 1 hour 13 minutes
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Servings

4 Servings

Ingredients

  • 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

Instructions

  • 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.
  • 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
  • Summer 2015 Cover.jpg
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