Best Grilled Tofu With Chimichurri Sauce And Avocado Cucumber Salad Recipes

Grilled Tofu with Chimichurri on Toast image

Provided by Martha Stewart

Number Of Ingredients 15

1/4 red onion, finely chopped
1/2 cup chopped fresh flat-leaf parsley leaves
1/3 cup extra-virgin olive oil, plus more for drizzling
1/4 cup sherry vinegar
2 tablespoons chopped fresh oregano
1 tablespoon minced garlic
1/2 teaspoon red-pepper flakes
Coarse salt
1 avocado, thinly sliced
1/2 English cucumber, thinly sliced
Freshly ground black pepper
1 lemon, cut into wedges
15 ounces firm tofu, drained, cut into four pieces, and pressed
Canola or safflower oil, for grill
4 slices whole-grain bread

Steps:

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.
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.

Nutrition Facts : Calories 456 g, Fat 29 g, Fiber 7 g, Protein 16 g, SaturatedFat 5 g

Grilled Tofu with Chimichurri image

Provided by rsarahl

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

16 ounces extra firm tofu, drained
2 tablespoons fresh oregano
1 cup fresh parsley
2 cloves garlic, peeled
1/4 teaspoon hot red pepper flakes
3 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
salt

Steps:

Cut tofu block in half to get 2 pieces of 1/2 inch tofu from the 1 inch block.
With the 2 pieces still together, slice them both in half width wise, then cut the halves in half to get 8 1/2 inch thick pieces.
Blot the cut tofu dry between paper towels.
In a food processor or spice mill, grind the oregano, parsley, garlic, and pepper flakes until finely minced.
Add the vinegar and 1 tbsp oil to the spice mixture and blend until a rough sauce forms.
Transfer spice mixture to a bowl and season with salt to taste.
Brush tofu slices with remaining tbsp of olive oil, then grill over medium flame or in a grill pan on medium high heat for about 5 minutes per side.
Plate the tofu slices after grilling and spoon sauce over grilled pieces just before serving.

Nutrition Facts : Calories 148.4, Fat 11.7, SaturatedFat 1.9, Sodium 22.5, Carbohydrate 3.7, Fiber 1.8, Sugar 0.9, Protein 9.9