Empty My Fridge
My new favorite way to make tofu in the summer
Ingredients
- Extra firm tofu2
- Olive oil9 tbsp
- Soy sauce2 tbsp
- Maple syrup1 tbsp
- Worcestershire sauce1 tbsp
- Black pepper
- Chimichurri2 tbsp
- Red wine vinegar2–3 tbsp
- Parsley · finely chopped1 cup
- Oregano · finely chopped1 tbsp
- Garlic4 cloves
- Chili pepper1
- Salt¾ tsp
Instructions
- Drain the tofu, cut each block into about 1/2-inch steaks, and press them between clean towels under a light flat weight for about 10 minutes.
- Finely mince the parsley, oregano, garlic and Fresno pepper. Whisk in the olive oil, red wine vinegar, salt and pepper, taste for salt, and set aside.
- In a wide, shallow dish, whisk the olive oil, soy sauce, maple syrup, Worcestershire sauce and pepper. Stir in 2 tablespoons of the chimichurri.
- Lay the tofu in the dish and spoon marinade over each piece. Cover and refrigerate at least 2 hours or overnight, gently flipping once after about an hour.
- Preheat the grill to 400°F, clean the grates and lightly oil them.
- Grill the tofu 5-6 minutes on the first side until it has grill marks. Flip, optionally brush with extra marinade, and grill about 4-5 more minutes until the bottom is golden brown.
Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.
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