Last Saturday Gail held up 2 bunches of parsley and declared, "I'm going to make chimichurri sauce!" I thought that was a great idea, so I said, "I'm going to make chimichurri sauce too!"
We have the most lovely bunches of herbs right now at the Saturday Morning Market, and chimichurri sauce is a fabulous way to make good use of them. If you are not familiar with the Argentinian condiment, it is a fresh, bright-green sauce that brings tons of flavor to any meal. Parsley, cilantro, garlic and jalepeno combine with olive oil, red wine vinegar and lime juice to produce a bright, tangy, slightly spicy party in your mouth.
Traditionally, chimichurri sauce is served with steak.. and I can't speak to that, but it does go well with any protein. This week I'm pairing it with tamari-roasted tofu sticks for you to taste at the Market. These tofu sticks are a great snack to keep around, or travel with, they're savory and chewy. Hope you enjoy!
Roasted Tofu with Chimichurri Sauce
For the Chimichurri Sauce:
1 bunch cilantro
2 bunches parsley
3 cloves garlic
1/2 jalapeño, seeded
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 lime, juiced
Combine the first 4 ingredients in a food processor. Gradually add the olive oil, vinegar and lime juice, tasting as you go to make sure the flavors are balanced. Process until smooth, like a pesto, but more saucy.
For the Tofu:
1 lb firm or extra-firm tofu
Drain excess water from the tofu package, but hold onto the carton. Cut the tofu block in half from it’s narrowest side, then slice into 1/4 inch pieces. Put the tofu back in the carton and add about 1/4 cup tamari, or just enough to cover the tofu. Allow it to marinate at least 15 minutes, but the longer the better. Arrange the tofu on an oiled baking sheet and bake for 20 minutes at 350 degrees. Flip the tofu and bake another 20 minutes, until the tofu is crispy on both sides.