The publishers granted us permission to post three recipes from Tamasin Noyes’ “Grills Gone Vegan”. One of the three recipes was the Grilled Tofu with Red-Hot Chimichurri Sauce and we are very excited to reveal it because this is the BEST, FABULOUS sauce ever. Stay tuned for other two recipes later this week.
The Red-Hot Chimichurri sauce is a personal favorite of ours and we used it every other week for a variety of healthy dishes using quinoa or grilled summer vegetables. For this dish, we made Chimichurri Quinoa Salad + Grilled Tofu with Cabbage-Cucumber Slaw and Fresh Cilantro, a bit of everything and would love this combination to be in her cookbook someday. For other recipes, you can view the Chimichurri Quinoa Salad here or the Cabbage-Cucumber Slaw recipe which can be seen in Tamasin Noyes’ Grills Gone Vegan (not revealed on this blog).
The grilled tofu was pretty tasty. I highly recommend TofuXpress Gourmet Food and Tofu Press for pressing tofu overnight for a very firm tofu. This product saves me time from pressing and using towels. To view my review about this product, TofuXpress, read here.
Grilled Tofu with Red-Hot Chimichurri sauce on the EVO Companion Classic Tabletop
And lastly, the Chimichurri Quinoa Salad, a perfect gluten-free and vegan dish with anything else. It has flavors and heat from the red roasted bell peppers and the chipotle chiles.
Put the tamari in a 13 x 9-inch nonreactive baking pan. Add the tofu and turn each piece to coat. Pour ½ cup of the chimichurri sauce over the tofu and turn to coat again. Cover and refrigerate for 1 hour or up to 24 hours.
Preheat a grill, grill pan or electric grill to medium-high heat. Lightly oil the grill with canola oil. Put the tofu on the grill, reserving the marinade. Cook until marked, about 5 minutes, while occasionally basting with the marinade. Turn over and cook in the same fashion until the other side is marked, about 5 minutes longer. (If using an electric grill, keep it open and cook a few minutes longer if necessary).
Put the remaining 1/2 cup of chimichurri sauce, any remaining marinade, and the broth in a small saucepan over low heat and stir to combine. Heat, stirring occasionally, until steaming, about 4 minutes. To serve, drizzle the sauce over the tofu.
Recipes reprinted by permission from 'Grills Gone Vegan' by Tamasin Noyes. Published by Book Publishing Company (March 15, 2013).
Nutritional Facts for Grilled Tofu with Red-Hot Chimichurri Per 1 tablespoon: 201 calories, 18 g protein, 12 g fat (2 g sat), 6 g carbs, 534 mg sodium, 139 mg calcium, 0 g fiber