Seared Tofu 'Steaks' with Chimichurri
with cauliflower / sweet potatoes
This meal is incredibly simple, but the addition of tangy, fresh chimichurri makes it both beautiful and full of flavor.
Smarts: Be sure to make a double batch of chimichurri if you're planning to make Wednesday's meal.
Ingredients
- Cilantro leaves - 1/3 cup , chopped
- Parsley - 1/4 cup , chopped
- Garlic - 2 cloves
- Shallots - 1 clove , chopped
- Capers - 1 Tbsp , drained and rinsed
- Vinegar, red wine - 1 Tbsp
- Lime juice - 2 tsp
- Salt - 1/2 tsp
- Oil, cooking - 1/3 cup
- Tofu, extra-firm - 16 oz , 1/2” / 1.3 cm thick 'steaks' (vacuum-packed preferable)
- Sweet potatoes - 1 lb , cubed
- Cauliflower - 1 lb , florets
- Lemons - 1 , wedges
- Oil, olive - 2 Tbsp
- Oil, cooking - 2 Tbsp
Prep
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Tofu - (If prepping right before cooking, get the oven heating before continuing with prep.) If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick 'steaks'. (Can be done 1 day ahead)
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Sweet potatoes / Cauliflower - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Make chimichurri sauce - (Double if making Wednesday’s meal.) Combine cilantro, parsley, garlic, shallots, capers, vinegar, lime juice, salt, and cooking oil (portion for chimichurri) in a blender or a food processor. Blend until nearly smooth. Add more oil if it’s too thick. Season to taste with more salt or lime juice. (Can be done up to 5 days ahead)
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Lemons - Slice into wedges.
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Tofu - Season the tofu on both sides with some salt and pepper.
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Make
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Heat oven to 425F / 218C.
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Toss sweet potatoes and cauliflower with olive oil and some salt and pepper. Spread out on a sheet pan. (Use two sheet pans if needed to prevent crowding.) Roast vegetables until very tender, flipping with a spatula halfway through cooking, 20 to 25 minutes.
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Meanwhile, heat a large skillet with cooking oil (portion for tofu) over medium heat. Add the tofu and sear on both sides until golden brown and crisp, 3 to 4 minutes per side. Do this in batches if all of the tofu won't fit at once.
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Serve the tofu and roasted vegetables with lemon wedges on the side (squeeze them over everything) and chimichurri sauce on top (reserve half the sauce if doubled). Enjoy!
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