GRILLED TOFU with Red-Hot Chimichurri Sauce
Chimichurri sauce, which originated in Argentina, is best known in its green incarnation made with parsley, but red versions are also traditional and popular. This zesty sauce is terrific over grilled tofu, tempeh, or vegetables. Try adding a tablespoon of the sauce to a soup to give it some oomph, or to potato salad, macaroni salad, or coleslaw for a spicier side dish.
1 tablespoon reduced sodium tamari
1 pound extra-firm tofu, pressed and cut into 8 slabs
1 cup Red-Hot Chimichurri Sauce (see below)
2 tablespoons salt-free vegetable broth
Red-Hot Chimichurri Sauce (Makes 1 cup)
1 cup coarsely chopped roasted red bell peppers
2 Tablespoons red wine vinegar
1 chipotle chile in adobo sauce, chopped*
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon agave nectar
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon salt
Pinch ground pepper
Put the tamari in a 13 x 9-inch nonreactive baking pan. Add the tofu and turn each piece to coat. Pour 1/2 cup of the chimichurri sauce over the tofu and turn to coat again. Cover and refrigerate for 1 hour or up to 24 hours.
Preheat a grill, grill pan, or electric grill to medium-high heat. Lightly oil the grill with canola oil. Put the tofu on the grill, reserving the marinade. Cook until marked, about 5 minutes, while occasionally basting with the marinade. Turn over and cook in the same fashion until the other side is marked, about 5 minutes longer. (If using an electric grill, keep it open and cook a few minutes longer if necessary.)
Put the remaining 1/2 cup of chimichurri sauce, any remaining marinade, and the broth in a small saucepan over low heat and stir to combine. Heat, stirring occasionally, until steaming, about 4 minutes. To serve, drizzle the sauce over the tofu.
Per serving: 201 calories, 18 g protein, 12 g fat (2 g sat), 6 g carbs, 534 mg sodium, 139 mg calcium, 0 g fiber
Red Hot Chimichurri Sauce
Put all the ingredients in a small blender or food processor and process until smooth. Stored in a covered container in the refrigerator, the sauce will keep for 1 week. Stir it before each use.
Per 1 tablespoon: 8 calories, 0 g protein, 0.3 g fat (0 g sat.), 1 g carbs, 112 mg sodium, 2 mg calcium, 0 g fiber