our receipes


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.


(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
Servings: 6
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.