Thursday, September 29, 2011

Grilled Tofu with Chimichurri On Grilled Bread


What's Playing?  Undertow by Warpaint


Recipe from September 2011 Martha Stewart Living
serves 4
For the Chimichurri

1/2 cup minced red onion
1/2 cup chopped fresh flat-leaf parsley
1/3 cup extra-virgin olive oil
1/4 cup sherry vinegar
2 tablespoons chopped fresh oregano
1 tablespoon minced garlic
2 teaspoons coarse salt
1/2 teaspoon crushed red-pepper,to taste

For The Salad

1 firm,ripe Hass avocado, halved,pitted,peeled, and thinly sliced
1/2 medium English cucumber (70z.), sliced into 1/4 inch rounds
1/4 teaspoon coarse salt
freshly ground pepper
squeeze of lemon, for serving
2 teaspoons extra-virgin olive oil, for drizzling



1.  Press tofu dry with a paper towel.  Cut into 4 pieces.  Press dry again. 

2.  Make the chimichurri: Combine all ingredients in a bowl; reserve 1/2 cup.

3.  Make the salad: Combine avocado and cucumber.  Sprinkle with salt, and season with pepper.  Squeeze lemon over salad, and drizzle with oil.

4.  heat grill or grill pan to medium.  Lightly brush bread on both sides with chimichurri marinade.  Grill until crisp, about 2 minutes per side.  Grill tofu until lightly charred, about 4 minutes per side.  Serve on bread with reserved chimichurri.  Serve salad on the side.






So maybe you're hung up on the tofu?  Or is it the chimichurri?  Most people don't eat or encounter either of these foods on a daily basis.  On the other hand, there are many tofu and chimichurri lovers out there and I'm among them.

A few of my friends have never tasted tofu and so I'm often asked about its flavor. I tell people that you have to keep an open mind when trying tofu, kind of like trying a new sport or meeting a new person.  The taste is bland with a slight bean-like flavor (it is made from soybean).  The texture of tofu is sponge-like with a slight resistance between the teeth.

Tofu is prized for its ability to take on various flavors easily and quickly.  For a vegan or vegetarian, tofu often becomes the new "meat". If you're already a tofu fan, then I suggest adding this fast and easy recipe to your go-to list.   

As far a a chimichurri goes, the word makes me think of the song "Chim Chim Cher-ee". While making this dinner I couldn't stop singing the song.  The problem was that I only knew three words.  Pretty soon, the kids were singing it too.  Just the three words, over and over and over. 


picture from wikipedia.org

Curious about the chimichurri?  Well, from my brief research I found out that it's a green sauce that includes parsley, oregano, oil, and various other spices depending on the recipe. When preparing the chimichuri, I suggest making it a day in advance so that the flavors have a chance to marry. 

Photo Gallery


 I doubled this recipe so that we'd have extra for lunch the next day. 
              Here is the chimichurri.  I skipped the red pepper flakes to keep the dish on the mild side for the kids.  As it was the red onion added plenty of zing.
The avocado salad really was awful-I'll get to that in a minute.  First, check out this handy kitchen gadget.  You can get this at Sur La Table and it makes slicing avocado much easier.  Now, back to the salad.  DO only use ripe avocados.  Of course it's common sense to only use ripe avocados but the grocery store only had firm, unripe avocados.  I initially was under the assumption that it would be okay to use slightly firm avocados.  Gross!  Unripe avocados have a fish-like flavor.  Not good at all.
Before grilling, I let marinated both the tofu and the chimichurri for one hour.
The grilled bread was fantastic with the chimichurri tofu. Once the bread was grilled, I lightly brushed it with the chimichurri marinade.  So good!  The oil and vinegar soften the bread slightly, and of course the chimichurri added some flavor.
The tasty toasted bread.
The cucumbers were good.  The avocado was not (under-ripe).  The grilled tofu with the chimichurri on grilled bread was delicious. 

~Dinner Was Served~

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