Chimichurri Tofu Steaks

By lorik

The longer the steaks marinate the more flavor they soak up. For a quick and
flavorful dinner, prepare the steaks a day in advance.

Makes 4 servings (8 steaks; 1 cup chimichurri)
Total time: 25 minutes

Ingredients

• ARRANGE:
• 2 pkg. extra-firm tofu (18 oz. each), drained, blotted dry, and sliced crosswise into 8 steaks
• WHISK:
• 3/4 cup fresh lime juice
• 1 Tbsp. each honey and minced fresh garlic
• 1 tsp. kosher salt
• Black pepper to taste
• PURÉE:
• 2 cups packed fresh parsley leaves
• 1/2 cup packed fresh oregano leaves
• 1/4 cup diced white onion
• 2 cloves garlic
• 1/2 tsp. red pepper flakes
• 1/4 cup extra-virgin olive oil
• 3 Tbsp. white wine vinegar
• 2 Tbsp. fresh lime juice
• 2 Tbsp. cornstarch
• 2 Tbsp. canola oil

Details

Servings 4
Adapted from cuisineathome.com

Preparation

Step 1

Arrange tofu on a paper-towellined-baking sheet, top with paper towels, another baking sheet, and a heavy pan. Press tofu 30 minutes, replacing paper towels halfway through.

Whisk together 3/4 cup lime juice, honey, garlic, and salt for the marinade; season with black pepper.

Transfer tofu to a baking dish, pour marinade over tofu, cover and chill at least 2, or up to 24 hours.

Purée parsley, oregano, onion, garlic, and pepper flakes in a food processor. With processor running, drizzle in oil, vinegar, and 2 Tbsp. lime juice until combined; season chimichurri with salt and black pepper.

Remove tofu from marinade, shake off any excess, and blot dry. Sift cornstarch over both sides of steaks.

Heat 1 Tbsp. oil in a cast-iron skillet over medium-high until shimmering. Add half the steaks and sear until golden and crisp, 4–5 minutes per side; transfer
to a paper-towel-lined-plate. Repeat searing with remaining oil and steaks. Serve steaks with chimichurri.

Per serving: 458 cal; 34g total fat (3g sat, 15g mono, 3g poly); 0mg chol;
78mg sodium; 16g carb (5g fiber, 1g total sugars); 24g protein; 7mg iron;
571g calcium