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Chimichurri tofu Recipe (with Video)

Vegan
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By
avocado_skillet

Discover our Chimichurri tofu Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
2

Prep 5min | Cook 30min

Ingredients

Tofu
- 1 tofu, extra firm or super firm, drained, pressed and cubed
- 0.5 tbsp Oil
- 0.5 tbsp Soy sauce
- 1.5 tbsp arrowroot starch
- 0.5 tsp Garlic powder
- 0.5 tsp Paprika
- pinch salt/pepper
Carrots
- 2 Carrots, medium, roughly sliced
- 1 tbsp Oil
- 1 tsp za'atar, if you can't find this sub your favorite spice blend
- pinch salt/pepper
Chimichurri Sauce
- 1 Cilantro, bunch
- 1 Parsley, bunch
- 0.5 Lemon, juiced
- 0.25 c Red wine vinegar
- 0.25 c Olive oil
- 1 Shallot, roughly chopped
- 3 clove Garlic
- 1 tsp Dried oregano
- pinch salt/pepper
Sides
- 1 c jasmine rice
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Directions

Preparation
1. Preheat oven to 425 degrees.
2. Add tofu to a bowl and toss with oil, soy sauce, salt, pepper, spices and starch.
3. Add tofu to a sheet pan lined with parchment paper.
4. Add carrots to the same sheet pan with the tofu. Toss with oil, za'atar, and salt/pepper.
5. Bake tofu and carrots for 30-35 minutes.
Preparing the Chimichurri Sauce
1. While tofu and carrots are cooking, make your chimichurri sauce. Add all sauce ingredients to a food processor or blender and blend until fully combined.
Final Steps
1. Let cooked tofu cool for 5 minutes and then toss with chimichurri sauce.
2. Assemble bowls with tofu, rice and carrots. Dig in.

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