Tofu Steaks With Avocado Chimichurri
These flavorful Tofu Steaks With Avocado Chimichurri is so satisfying. Slabs of marinated tofu baked and topped with piquant and creamy avocado chimichurri.
INGREDIENTS
- 1 pound super-firm tofu, sliced in 8 pieces
- 2 tablespoons Bragg liquid aminos/tamari/soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon roasted sesame oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground paprika
- 1 teaspoon nutritional yeast flakes, optional
- 1/2 teaspoon cumin
- 1/2 teaspoon dried thyme
For Chimichurri:
- 1 cup cilantro leaves, chopped
- 1/2 cup fresh parsley, chopped
- 2 tablespoons onion, chopped
- 3 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 medium avocado, pitted and chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon Cayenne pepper, optional
- 1/2 teaspoon salt
INSTRUCTIONS
- Preheat oven 400 degrees. Line baking sheet with parchment paper and lightly brush with oil or spray. Set aside. Drain, press tofu (if not super-firm) and cut on the narrow side into about 8 slices.
- Combine Bragg's liquid aminos, maple syrup, sesame oil, onion powder, garlic powder, paprika, nutritional yeast flakes, cumin and thyme in a small bowl and mix well.
- Brush marinade on tofu slices and allow to marinate for 20 minutes. Meanwhile, prepare the chimichurri sauce.
- To prepare the avocado chimichurri, add cilantro, parsley, onion, garlic, olive oil, lemon juice, avocado, oregano, cayenne pepper and salt to a high-speed blender or food processor and process until smooth or chunky.
- Place tofu slices onto baking sheet and brush with oil. Bake for 30 minutes turning halfway. Serve tofu topped with avocado chimichurri.
This recipe and image adapted from: healthiersteps.com
