Grilled Tofu with Chimichurri on Toast
Vegans, take heart: Here's an appealing dish for the grilling season. Pressed tofu is marinated in chimichurri -- an Argentinian herb sauce that's usually served with steak -- and then grilled with slices of wholegrain bread. Cucumbers and avocado round out the meal. This recipe comes from our book "Clean Slate: A Cookbook and Guide."
- Servings: 4
Photography: Johnny Miller
- 1/4 red onion, finely chopped
- 1/2 cup chopped fresh flat-leaf parsley leaves
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 1/4 cup sherry vinegar
- 2 tablespoons chopped fresh oregano
- 1 tablespoon minced garlic
- 1/2 teaspoon red-pepper flakes
- Coarse salt
- 1 avocado, thinly sliced
- 1/2 English cucumber, thinly sliced
- Freshly ground black pepper
- 1 lemon, cut into wedges
- 15 ounces firm tofu, drained, cut into four pieces, and pressed
- Canola or safflower oil, for grill
- 4 slices whole-grain bread
Combine red onion, parsley, oil, vinegar, oregano, garlic, and red-pepper flakes in a bowl; season with salt. Reserve 1/2 cup sauce for serving. Marinate tofu at room temperature in remaining sauce, basting occasionally, for 1 hour.
Combine avocado and cucumber. Season with salt and black pepper. Squeeze lemon over salad, and drizzle with oil; gently toss to combine.
Heat a grill (or grill pan) to medium; lightly oil hot grates. Lightly brush bread on both sides with marinade. Grill until crisp, about 2 minutes per side. Grill tofu until lightly charred, about 4 minutes per side. Serve on bread with reserved sauce, and avocado salad on the side.