Since tofu is a blank culinary canvas, there are many options when it comes to creating a delicious meal with it. Seared to crispy perfection, all it needs is a drizzle of herbaceous Chimichurri Biondi to be a delectable, flavorful dish.
TOFU STEAKS WITH CHIMICHURRI BIONDI
(Best served hot but also delicious at room temperature)
Total Time 30 mins
Cook Time: 8-10 mins
Marinating: 2 – 24 hrs
Prep Time: 20 mins
Course: Main Course
Cuisine: Japanese, Argentinean
Calories: 458 kcal
3 packages of extra-firm tofu (18 oz. each)
2 fresh lemons
3 tablespoons of olive oil
Add vegetables of your choice
Add rice if desired
Add a fresh salad if desired
Sear until golden
Drain and blott-dry the tofu and then slice it crosswise into 8 steaks.
Arrange tofu on a paper-towel-lined baking sheet, top with paper towels, another baking sheet, and a heavy pan.
Press tofu 30 mins, replacing paper towels halfway through.
Transfer tofu to a baking dish, pour chimichurri over tofu, cover and chill for at least 2 or up to 24 hours.
Remove tofu from marinade, shake off any excess.
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 and then transfer to a papertowel-lined-plate.
Repeat searing with remaining oil and steaks.
Serve steaks with extra chimichurri drizzled all over.
Just remember: Add spoonfuls of our bright and zesty chimi for a serious flavor boost.
Pressing the tofu is essential for obtaining a firm, meaty texture, in addition to getting a crispy sear.
To ensure even surface coverage on every steak, flip the tofu halfway through marinating.