A delightful vegan dish featuring grilled tofu topped with a vibrant herb chimichurri sauce.
Slice the tofu into 8 even pieces, each about 1/2 inch thick.
Press the tofu before slicing to remove excess moisture for better grilling.
Pat the tofu slices dry using paper towels.
Dry tofu grills better and absorbs flavors more effectively.
In a food processor, combine oregano, parsley, garlic, and red pepper flakes. Blend until finely minced.
Pulse the mixture to avoid over-processing and maintain texture.
Add vinegar and 2 tablespoons of olive oil to the herb mixture. Blend until a rough sauce forms.
Taste the sauce and adjust seasoning as needed.
Transfer the chimichurri to a bowl and season with salt to taste.
Let the sauce sit for a few minutes to allow flavors to meld.
Brush the tofu slices with the remaining tablespoon of olive oil.
Ensure even coating for consistent grilling.
Grill the tofu on a preheated grill pan over medium heat for about 5 minutes on each side.
Use a grill pan for indoor cooking to achieve grill marks.
Plate the grilled tofu and spoon the chimichurri sauce over the top before serving.
Garnish with extra parsley for a fresh presentation.
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