New This Month

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

Ingredients

  • 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

Directions

  1. 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.

  2. Combine avocado and cucumber. Season with salt and black pepper. Squeeze lemon over salad, and drizzle with oil; gently toss to combine.

  3. 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.

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