This sounded so good I just had to try it. This was my very first time grilling tofu, and that went well. But I think I sliced the tofu too thick. It seemed more like a slab of tofu instead of something more delicate. With a piece that thick, it overpowered the delicious chimichurri sauce, which was quite good. Don’t get me wrong, this didn’t taste bad; I just have some ideas on how to improve it next time. Served on some good whole grain bread, with halved grape tomatoes on the side, it was a healthy and delicious sandwich. Enjoy!
Grilled chimichurri tofu sandwich
2 blocks extra firm tofu, sliced in 1/4″ slabs
1 large bunch Italian parsley, coarsely chopped
1 cup olive oil
juice of one lemon
4 cloves garlic
1/2 teaspoon crushed red pepper flakes
big pinch sea salt
8 slices whole grain bread
8 ounces grape tomatoes, halved
To make the chimichurri: add the parsley, olive oil, lemon, garlic, pepper flakes, and salt to a blender and puree until smooth.
Marinate the tofu in the chimichurri for at least 20 minutes before grilling.
Preheat the grill, then carefully place the tofu on the heat. Let the slabs sit on the grill undisturbed for 5 minutes on each side and grill marks appear. Take care flipping them, as it may get crumbly. (mine didn’t)
Toast your bread, then place the tofu and any extra chimichurri that you want to add. Makes 4 sandwiches.