Chimichurri is a sauce or marinade originating from Argentina and featuring flat-leaf parsley. This recipe for tofu marinated in chimichurri on grilled bread is way delicious. Red pepper flakes in the chimichurri don't make it spicy but give it a pleasant heat.
Flat-leaf parsley has a more robust flavor than curly parsley, which is also called Italian parsley. Fresh herbs tend to come in large bunches that I can't use before they go bad, but I have found a way to deal. Putting them in jars of water helps them last and doubles as a bouquet. Purple-flowered savory, white-flowered basil, flat-leaf parsley: even if I can't use them before they wilt, they have added a lovely fresh green to the dining table and are cheaper than bouquets of flowers.
Ingredients
15 oz firm tofu
4 slices whole grain bread
Chimichurri Ingredients
1/2 c. minced red onion
1/2 c. chopped fresh flat-leaf parsley
1/3 c. extra-virgin olive oil
1/4 c. sherry vinegar
2 Tbsp. chopped oregano
1 Tbsp. minced garlic
2 tsp. coarse salt
1/2 tsp. crushed red-pepper flakes
Black pepper
1. Press tofu dry with a paper towel. Cut into four pieces and press again.
2. Combine all the chimichurri ingredients in a bowl; reserve half cup. Marinate the tofu in the remaining chimichurri for an hour. Baste occasionally.
3. Brush sides of bread with chimichurri. Grill on medium heat until crisp. Grill tofu until lightly charred. Serve the tofu on the bread with a dollop of the reserved chimichurri.
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