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."

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (1)

1 Ratings
  • 5 star values: 0
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  • 2 star values: 1
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Rating: 2 stars
06/19/2018
I wasn't a huge fan of this recipe (coming from someone who loves tofu). It was fairly easy to make but the toast/tofu was not very flavorful. The cucumber avocado salad was fantastic though -- simple and tasty.