The chimichurri sauce here gets a little extra kick from jalapeño-infused oil, which also serves as the marinade for the tofu.
- 1 14-oz. pkg. firm tofu, drained and patted dry
- 1 bunch flat-leaf parsley, leaves and stems separated
- 1 jalapeño chile, seeds and membranes removed, roughly chopped (2 Tbs.)
- 5 Tbs. garlic-flavored olive oil
- 2 tsp. red wine vinegar
Preheat grill to medium-high. Halve tofu crosswise, and slice each half into 8 rectangles. Pat dry, transfer to shallow dish, and set aside.
Finely chop enough parsley leaves to equal 1/2 cup, and set aside. Add parsley stems to small saucepan with jalapeño and oil, and bring just to a boil over medium heat. Lower heat, and simmer 2 minutes. Cool 10 minutes. Strain and discard solids from oil. Cool oil completely.
Pour 2 Tbs. infused oil over tofu. Gently turn tofu to coat with oil; season with salt and pepper, if desired. Marinate 15 minutes, turning once.
Whisk together remaining infused oil, vinegar, and chopped parsley leaves. Season with salt and pepper, if desired.
Thread each tofu rectangle on 7-inch bamboo skewer. Grill 2 to 3 minutes per side, or until slightly charred and beginning to crisp. Remove skewers to platter, and spoon chimichurri over tofu.
- Calories: 58
- Carbohydrate Content: 0.5 g
- Fat Content: 5 g
- Fiber Content: 0.5 g
- Protein Content: 2 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 7 mg
- Sugar Content: 0.5 g