Tofu Chimichurri

Tofu Chimichurri (page 150)
served with sauteed zucchini and yellow squash and brown rice

I've had my eye on this recipe for a while. I remember the first time I ever heard of chimichurri: in our pre-child and pre-vegan days, El Hombre and I attended a potluck barbecue at the home of some Argentinian friends, and I saw this guy slathering his cooked steak with a thick green sludge like it was salsa. Curious, we gave it a try, too, and it was amazing! Bright, tangy, and flavorful. Perfect on grilled foods.

Isa says that chimichurri is a marinade, but in my experience, it is also a thick condiment, like salsa. This recipe calls for marinating the tofu in a thin chimichurri sauce. I prepared the tofu and marinade early in the day, and left in the refrigerator for El Hombre to cook up later in the evening.

The girls and I arrived home after ballet folklorico class to find El Hombre standing over the stove, flipping the tofu around in a pan. It was a little messy, and some of the tofu broke apart, but the end result was quite delicious. I liked it, and I think it's safe to say El Hombre loved it, as he devoured quite a lot.

This recipe was good, but I would do it differently next time. Cooking the chimichurri sauce results in a loss of the bright green color and taste, which is what makes chimichurri so beautiful and fresh tasting. I think grilled tofu served with a more traditional chimichurri sauce as the condiment would be great. I'm inspired and will probably do it soon!