Grilled Tofu with Chimichurri

Ingredients

• 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

Directions

1. 1

   Cut tofu block in half to get 2 pieces of 1/2 inch tofu from the 1 inch block.

2. 2

   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.

3. 3

   Blot the cut tofu dry between paper towels.

4. 4

   In a food processor or spice mill, grind the oregano, parsley, garlic, and pepper flakes until finely minced.

5. 5

   Add the vinegar and 1 tbsp oil to the spice mixture and blend until a rough sauce forms.

6. 6

   Transfer spice mixture to a bowl and season with salt to taste.

7. 7

   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.

8. 8

   Plate the tofu slices after grilling and spoon sauce over grilled pieces just before serving.