Pan Seared Tofu with Chimichurri Sauce

I love tofu. I don't view it as a meat replacement, but as one more good thing to eat. This recipe came from A Year in a Vegetarian Kitchen, which I covet.


Pan-Seared Tofu with Chimichurri Sauce

"Chimichurri is a brilliant green potent sauce served throughout South America, typically with grilled meats. In this recipe, tofu is just seared so that the flavors in the sauce remain fresh."

Recipe By: Jack Bishop, A Year in the Vegetarian Kitchen
Servings: 4
1 cup packed fresh parsley leaves
2 tablespoon fresh oregano leaves
2 medium garlic cloves, peeled
1/4 teaspoon red pepper flakes
3 tablespoons extra virgin olive oil (divided)( yeah right! Used WAY less oil than this)
3 tablespoons white wine vinegar
salt
1 pound extra-firm tofu, cut crosswise into 8 ½-inch thick slabs and blotted dry between several layers of paper towels
Place the parsley, oregano, garlic, and pepper flakes in a food processor and grind, scraping down the sides of the bowl as needed, until finely minced. Add 2 tablespoons of the oil and the vinegar, and process, scraping down the sides as needed, until the ingredients come together to form a rough-textured sauce. Transfer the sauce to a small bowl and stir in salt to taste.

Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium heat until shimmering. Add the tofu and cook until golden brown, 6 to 7 minutes. Turn the tofu and cook until golden brown on the second side, about 5 minutes.

Transfer the tofu to a platter. Spoon the sauce over the tofu and serve.
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