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Tofu Steak with Chimichurri

Name: Tofu Steak with Chimichurri
Total time: 20 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 1 block Firm tofu; 1/2 bunch Parsley; 1 clove Garlic; 3 tbsp Olive oil; 1 tbsp Vinegar; A pinch Red Chili Pepper; 1/3 tsp Salt; 1 tbsp All-Purpose Flour

Main Dish

⏱ 20 min

👥 Serves 2

Difficulty ⭐

Pan-seared firm tofu topped with Argentina's parsley sauce, chimichurri — a meatless creative steak.

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📖 The Story Behind This Dish

A creative dish pairing chimichurri, the herb-and-vinegar sauce Argentines spoon over grilled meat, with Japanese tofu steak. Made with just parsley, garlic, olive oil, and vinegar, the sauce brightens the mild tofu. Ingredients are kept to a minimum so it can be made with things you're likely to have at home.

🌆 Where it's eaten: At weekend lunch, pressed tofu is seared golden and served with plenty of bright green parsley sauce.

🥕 Ingredients (serves 2)

Firm tofu 1 block
Parsley 1/2 bunch
Garlic 1 clove
Olive oil 3 tbsp
Vinegar 1 tbsp
Red Chili Pepper A pinch
Salt 1/3 tsp
All-Purpose Flour 1 tbsp

👩‍🍳 Instructions

Wrap the tofu in paper towels, weight it for 15 minutes to drain, and halve horizontally.
Mince the parsley and garlic and mix with 2 tbsp olive oil, the vinegar, salt, and chili to make chimichurri.
Sprinkle the tofu with a little salt and dust lightly with flour.
Heat the remaining olive oil in a frying pan and sear the tofu golden on both sides.
Plate and spoon over plenty of chimichurri.

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