Tofu steak with chimichurri sauce
[100% plant-based]
15min
4 pers.
10min
Extra firm tofu
Lunches and dinners
Completely vegetarian
Ingredients
Ingredients for the steaks
1 block of 350 g Soykei extra firm tofu
80 ml (1/3 cup) extra virgin olive oil
15 ml (1 tbsp) reduced sodium soy sauce
15 ml (1 tbsp) tomato paste
2.5 ml (1/2 tsp) liquid smoke
15 ml (1 tbsp) cornstarch
Ingredients for the sauce
60 ml (1/4 cup) flat-leaf parsley (stems removed), finely chopped
30 ml (2 tbsp) fresh oregano, finely chopped
30 ml (2 tbsp) fresh coriander, finely chopped
30 ml (2 tbsp) shallot, finely chopped
1 clove garlic, finely chopped
30 ml (2 tbsp) red or white wine vinegar
5 ml (1 tsp) crushed red pepper flakes
Salt and pepper to taste
Preparation
- Using a clean cloth, squeeze out excess water from the tofu. Cut the block into 2 slices widthwise, and squeeze out each slice well. Using a knife, make slits on the top. Set aside.
- In a dish, combine 15 ml (1 tbsp) oil, soy sauce, tomato paste and liquid smoke. Place the tofu and coat well. Marinate in the refrigerator for 2-3 hours, ideally overnight.
- Combine the remaining oil with the sauce ingredients. This one keeps for 2 weeks in the fridge and freezes for 3 months.
- Sprinkle cornstarch on both sides of the tofu slices. In a well-oiled skillet over medium-high heat, or on the grills of a well-oiled barbecue over medium heat, cook the tofu until golden brown, about 3 to 4 minutes per side.
- Serve the tofu steaks with the chimichurri sauce and roasted potatoes.
Leftover chimichurri sauce? You can use it to accompany potatoes, rice, chicken, empanadas or to garnish a sandwich.
Recipe and photo: Julie DesGroseilliers nutritionist
