Coconut Free Vegan Tofu Steak with Chimichurri
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Learn more →Ingredients
4 servings
For the tofu
- 2 blocks (14 oz each) extra-firm tofu
- 3 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp neutral oil (such as avocado or canola oil), for searing
For the chimichurri
- 1 cup fresh flat-leaf parsley, tightly packed
- ¼ cup fresh oregano leaves
- 3 cloves garlic, finely minced
- ½ tsp red pepper flakes
- 3 tbsp red wine vinegar
- ½ cup olive oil
- ¼ tsp salt
Instructions
- 1
Remove the tofu from its packaging and drain. Wrap each block in several layers of paper towels (or a clean kitchen towel) and set on a cutting board. Place a heavy skillet or a few books on top and press for at least 30 minutes, replacing the towels halfway through if they become saturated.
- 2
While the tofu presses, make the chimichurri. Finely chop the parsley and oregano by hand, or pulse them briefly in a food processor until roughly chopped — not a paste. Transfer to a small bowl and stir in the garlic, red pepper flakes, red wine vinegar, olive oil, and salt until combined. Taste and adjust salt or vinegar. Set aside at room temperature to let the flavors develop.
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