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Seared Tofu 'Steaks' with Chimichurri
with cauliflower / sweet potatoes

Active: 30 Total: 60

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. 



Chimichurri Sauce:
  • 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
Seared Tofu 'Steaks' with Vegetables:
  • 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


  1. 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)

  2. Sweet potatoes / Cauliflower - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. 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)

  4. Lemons - Slice into wedges.

  5. Tofu - Season the tofu on both sides with some salt and pepper.

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  1. Heat oven to 425F / 218C. 

  2. 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.

  3. 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. 

  4. 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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