Tofu Steaks With Chimichurri & Baby Spinach serves 2
Tofu and chimichurri are seriously a match made in heaven with tofu bringing the lovely soft texture and substance to the partnership and chimichurri filling in all the glorious details of flavor, sharpness and color. If you’re averse to tofu, by all means serve with your favorite steak or some grilled chicken or even fish. 300g (10oz) hunk firm tofu 2 large handfuls baby spinach 8-10 tablespoons chimichurri sauce (recipe below) 1. Place a frying pan on a high heat. 2. Drain tofu and cut in half so you have two large flat ‘steaks’. Pat tofu fry with paper towel. 3. Place a little oil in the pan and fry the tofu for 2-3 minutes on each side until well browned. 4. Divide spinach between two plates. Top with tofu steaks and finish it off with a generous helping of the chimichurri sauce. Chimichurri
makes about 3/4 cup – enough for 4 people inspired by Francis Mallmann
Feel free to play around with this recipe especially the garlic levels and the seasoning. A super versatile sauce, I’m struggling to think of something it wouldn’t enhance. 3 tablespoons sherry vinegar large handful flat leaf parsley large handful fresh oregano, leaves picked ¼ teaspoon chilli powder 2 cloves garlic, peeled & very finely chopped 1. Combine sherry vinegar with ¼ teaspoon salt, ¼ cup water and ¼ cup extra virgin olive oil. Stir until salt is dissolved. 2. Finely chop herbs and add to the sauce along with the chilli and garlic. 3. Stir until well combined. Taste and adjust seasoning as required.
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A super versatil something c Mallmann recom but I’m happy sherry Sometimes