Tofu with Chimichurri Sauce

Filed in Gather Food Essential by on June 28, 2008 0 Comments

Shannon’s original piece of culinary art is here…

Chimichurri Marinade/Sauce
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup water
1 small bunch cilantro, chopped
1 small onion, finely chopped
4 cloves garlic, minced
1 t Mexican oregano, rubbed
salt and pepper to taste

2 pounds firm tofu, cut into 1/2 inch cubes

Whisk together ingredients from olive oil through salt and pepper. Taste and adjust as desired. Pour 1/2 of mixture into a large ziploc bag. Reserve remaining chimichurri and puree till smooth. Add to a covered container and set aside. Add cubed tofu to bag. Marinate overnight, turning bag occasionally.

Briefly drain tofu (keep the drained marinade and puree it too – it is perfectly safe to eat as there was no raw meat in it…). Shake the tofu cubes with a little corn starch or flour in a bag, fry in a little olive oil till brown and crispy. Serve with grilled potatoes, reserved sauce and additional cilantro. Or you could serve this over brown rice or whole meal spaghetti… Add some tomato slices for color…

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I am an independent consultant and trainer for children and adults with learning disabilities. The range includes dyslexia, dyscalculia and working with ADD/ADHD without medication. I also work with individuals with Autism spectrum disorders (ASD). This

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