Grilled Tofu with Chimichurri Sauce and Garlic Bread
- Yield: 4 servings
You can cook the tofu on an outdoor grill, but a grill pan or skillet works fine, too.
- Chimichurri Sauce:
- 2cups lightly packed chopped parsley
- 4 garlic cloves, halved
- 1teaspoon salt
- 1/2teaspoon freshly ground pepper
- 1/2teaspoon chili pepper flakes
- 2tablespoons shallot or onion, minced
- 1/4cup vegetable or olive oil
- 3tablespoons sherry wine vinegar or red wine vinegar
- 3tablespoons lemon juice
- Cumin Rubbed Tofu:
- 1teaspoon granulated garlic
- 1teaspoon smoked paprika or Hungarian paprika
- 1/2teaspoon ground cumin
- 1pound water-packed extra-firm tofu, cut in half lengthwise
- Olive oil
- Grilled Garlic Bread:
- 8 (3/4- to 1-inch thick) slices crusty and dense Italian bread
- 4large cloves garlic, peeled and cut in half
- Extra-virgin olive oil
- To prepare the Chimichurri sauce, place all ingredients in a blender or food processor and pulse until well chopped, but not puréed. Set aside.
- To prepare the rub, combine the garlic, paprika and cumin; mix well. Set aside. 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 to 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 to 5 minutes. Cut each tofu steak in half to form 2 triangles.
- Place bread on grill rack or in grill pan. Cook, turning once, until golden on both sides, about 2 to 3 minutes per side. Rub one side of each piece of bread with a half clove of garlic; rub hard for good garlicky flavor. Place each piece of bread on a serving plate and brush with a thin coating of olive oil.
- Serve with tofu Chimichurri Sauce and Grilled Garlic Bread.
Recipe by Elizabeth Karmel, courtesy of The Soyfoods Council