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Grills Gone Vegan: Chimichurri Quinoa + Grilled Tofu

With summer approaching, we were contacted by the publishers of Tamasin Noyes’ “Grills Gone Vegan” and asked to review a copy of her new cookbook. With a fun new EVO outdoor cooktop to play around with, we jumped at the prospect of trying out some exciting grilling recipes this summer.

where to purchase

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Grills Gone Vegan is available for purchase on Amazon.com

the verdict

The cookbook delivers a variety of recipes for dishes packed with Latin, Asian, Mediterranean, Classic American and BBQ flavors. “Grills Gone Vegan” is written for both indoor and outdoor cooking, giving it the versatility for year-round use. Especially useful are the sauces and spice rubs from “Grills Gone Vegan” that can serve as the foundation for dishes from the cookbook itself or your own delectable creations. A personal favorite of ours is the “Red-Hot Chimichurri Sauce” – stir it in some quinoa, marinate tofu and veggies in it, top off a nacho, wrap or taco with it – it’s a handy sauce to keep around for a multitude of uses and dishes.

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Vegan Chimichurri Quinoa + Grilled Tofu with Cabbage-Cucumber Slaw and Fresh Cilantro (Pictured Above)

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).

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Marinating Grilled Tofu with Red-Hot Chimichurri Sauce Tamasin Noyes’ “Grills Gone Vegan”. 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.

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Marinating Grilled Tofu with Red-Hot Chimichurri Sauce Tamasin Noyes’ “Grills Gone Vegan”.

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Grilled Tofu with Red-Hot Chimichurri sauce on the EVO Companion Classic Tabletop

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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.

Grills Gone Vegan: Chimichurri Quinoa + Grilled Tofu

Yield: 4 servings

Ingredients

1 pound extra-firm tofu, pressed overnight and cut into 8 slabs
1 cup "Red-Hot Chimichurri Sauce" (view recipe here)
1 tablespoon reduced sodium tamari
For the Side Dishes:
Chimichurri Quinoa Salad ( view the recipe here)
Cabbage-Cucumber Slaw (get your recipe by purchasing Tamasin Noyes’ “Grills Gone Vegan”)

Method

  1. 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.
  2. 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).
  3. 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.

Notes

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

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Click here for the recipe: Chimichurri Quinoa Salad.

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DISCLAIMER
This item(s) was kindly sent to me to review by. All products that are mentioned and reviewed here on my vegan blog are of my own personal opinions and I am not being compensated to review them, only just to share my thoughts. If I receive a product complimentary of the company, it will be stated so in the post, otherwise, all products are purchased myself for my own personal use.


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