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Grilled Tofu with Chimichurri Sauce | Print |
Grilled-Tofu-pg_-56-249x300
Ingredients:
  • 2 cups lightly packed chopped parsley
  • 4 garlic cloves, halved
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp chili pepper flakes
  • 2 tbsp shallot or onion, minced
  • 1/4 cup of vegetable or olive oil
  • 3 tbsp sherry wine vinegar or red wine vinegar
  • 3 tbsp lemon juice
  • 1 tsp granulated garlic
  • 1/2 tsp smoked paprika or Hungarian paprika
  • 1/2 tsp ground cumin
  • 1 pound extra-firm tofu, pressed
  • Olive oil
Preparation:
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.

To prepare the rub, combine the garlic, paprika and cumin; mix well. Set aside.

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.

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.

Cut each tofu steak in half to form 2 triangles. Serve topped with chimichurri sauce.

Makes four servings of grilled tofu.

 

Recipe from Taming the Flame: A Southern Girl's Sassy Guide to Grilling and BBQ.

 

 
 

Comments

"The TofuXpress makes tofu so easy to handle and much more flavorful than it would be if we pressed it ourselves! We use it in our cooking classes whenever we prepare tofu and at home when we are cooking for ourselves!" 

Spork Foods- Heather and Jenny Goldberg

The TofuXpress isn't

just for tofu...

You can also press water out of chopped spinach, sliced eggplant, cheese, pressed salads and more!