Grilled Provoleta with Chimichurri and Dairy-Free Bread

Ingredients

• about 225 g Extra-firm tofu, pressed
• 2 tablespoons Olive oil
• 4 Dairy-free bread slices
• 1/4 cup Fresh parsley, finely chopped
• 2 tablespoons Fresh oregano, finely chopped
• 2 cloves Garlic, minced
• 2 tablespoons Red wine vinegar
• 1/4 teaspoon Red pepper flakes
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a small bowl, combine the 1/4 cup Fresh parsley, 2 tablespoons Fresh oregano, 2 cloves Garlic, 2 tablespoons Red wine vinegar, 1/4 teaspoon Red pepper flakes, 1/4 teaspoon Salt, and 1/4 teaspoon Black pepper. Stir in the 2 tablespoons Olive oil. Set the chimichurri sauce aside.
2. 2Cut the about 225 g Extra-firm tofu, pressed, into thick slices, about 1.27 cm thick. Brush each slice of tofu with a little of the olive oil from the chimichurri mixture.
3. 3Preheat your grill or grill pan to medium-high heat, which is about 205°C (200°C).
4. 4Place the oiled tofu slices on the preheated grill. Cook for 3-4 minutes per side, until you see distinct grill marks and the tofu is heated through. The tofu should feel firm to the touch.
5. 5Place the 4 Dairy-free bread slices on the grill. Cook for 1-2 minutes per side, until the bread is lightly toasted and has faint grill marks.
6. 6Arrange the grilled tofu slices on serving plates. Spoon the prepared chimichurri sauce generously over the grilled tofu. Serve immediately with the 4 Dairy-free bread slices.

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