CHARACTERISTICS
Extra-Firm Tofu Plant Based Lunches and DinnersTofu steak with chimichurri sauce
SERVINGS
4
PREPARATION
15 min
COOKING
10 min
This tofu steak with chimichurri sauce is the perfect dish for a flavorful and satisfying meal. The tofu, marinated with a smoky, savory blend of ingredients, is pan-seared to crispy perfection, then topped with a fresh, herb-packed chimichurri sauce.
Leftover chimichurri sauce? You can use it to accompany potatoes, rice, chicken, empanadas, or to garnish a sandwich. It’s the perfect versatile sauce to enhance any meal!
NUTRITIONAL VALUES
Click here to see the nutrition facts table
Ingredients
Preparation
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
Ingredients
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
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