She Strengthens

Unlock the Flavor of Tofu with This Game-Changing Recipe

Are you tired of thinking that tofu is bland? Think again! This incredible vegan recipe is about to change your mind. Imagine slabs of extra-firm tofu, crusted with a flavorful mixture of garlic, green onions, parsley, and pistachios, slow-roasted with sweet cherry tomatoes and onion wedges, and topped off with a smoky, gently spicy red chimichurri sauce. It’s a healthy yet hearty dish that even carnivores will love!

The Secret to Success: Pressing the Tofu

Before we dive into the recipe, let’s talk about the importance of pressing the tofu. This step is crucial, so don’t skip it! Wrap the tofu in a kitchen towel, place it on a plate, and put a heavy pot or pan on top of it for about 15 minutes. Once pressed, remove the towel and slice the tofu horizontally into 4 slabs.

Preparing the Tofu

Preheat your oven to 300°F and oil a 9 × 13-inch baking dish. In a food processor, combine the pistachios, green onions, parsley, and garlic, and pulse until the pistachios are the size of coarse bread crumbs. Using a pastry brush, brush 1/2 tablespoon of olive oil onto the tofu and press the crushed pistachio mixture over the top of each piece. Place the tofu in the prepared baking dish in a single layer.

Roasting the Vegetables

In a large bowl, toss the onion wedges and tomatoes with the remaining 1 tablespoon olive oil and season with salt and pepper. Pour the tomato-onion mixture around the tofu. Bake until the pistachio crust starts to brown and tomatoes are just starting to burst, about 40 minutes.

Making the Chimichurri Sauce

While the tofu is roasting, combine the bell pepper, chiles, garlic, parsley, oregano, and paprika in a food processor and pulse until finely chopped. With the processor running, slowly pour in the vinegar and olive oil and process until it’s the consistency of a thick paste.

Serving and Enjoying

Place the crusted tofu and roasted vegetables on a serving plate, scoop the chimichurri over the crusted tofu, and season with salt and pepper. Serve immediately and enjoy the flavors of this incredible dish!

Recipe Details

Yield: 2 servings
Difficulty: Easy
Total Time: 1 hour
Active Time: 20 minutes

Ingredients

For the tofu:

• 1 14-ounce package extra-firm tofu
• 1 cup shelled pistachios
• 1 tablespoon chopped green onions
• 1 cup loosely packed fresh flat-leaf parsley leaves, plus more chopped parsley for garnish
• 3 garlic cloves, peeled
• 1 1/2 tablespoons olive oil
• 1 medium red onion, cut into large wedges
• 1 pint cherry tomatoes, halved
• Fine sea salt and freshly ground black pepper

For the chimichurri:

• 1 red bell pepper, seeded, deribbed, and diced
• 2 chipotle chiles in adobo (or more if you like it really spicy)
• 3 garlic cloves, peeled
• 1/2 cup loosely packed fresh flat-leaf parsley, chopped
• 1 tablespoon dried oregano
• 1 tablespoon smoked paprika
• 1/4 cup red wine vinegar
• 1/4 cup olive oil