Chimi-Chimi Tofu

grilled tofu, root vegetables, charred red onions

STARS

Protein-packed tofu is the star attraction of this vegan dish that's so hearty it makes a mockery of meat. Sear the tofu to coax out maximum flavor, then glaze with bright, vibrant chimichurri sauce. Plate it with charred red onions, an array of roasted root veggies, and green onions. Add extra chimichurri on the side, ideal for dipping, dunking, or drizzling.

Difficulty Level

Total Time: 5 hours

Active Time: 30 minutes

Ingredients

Chimichurri Tofu

1 cup parsley
1 cup cilantro
2 jalapeños, deseeded
3 garlic cloves, peeled
1/4 cup apple cider vinegar
1 cup canola oil
1 7.5-ounce block firm tofu, cut into thin triangles
1 red onion, sliced into 1/4-inch rounds

Roasted Root Vegetables

2 carrots, diced into 2-inch pieces
1 celery root, diced into 1-inch pieces
2 sweet potatoes, diced into 1-inch pieces
1 rutabaga, diced into 1-inch pieces
2 parsnips, diced into 1-inch pieces
1 cup fingerling potatoes, quartered
3 tablespoons canola oil
1 teaspoon salt, to taste
1 teaspoon pepper, to tate
2 scallions, minced

Directions

Add all of the parsley, cilantro, jalapeños, garlic, and vinegar to a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste

Coat the tofu in half of the chimichurri sauce and marinate for 4-12 hours.

Preheat the oven to 425°F.

On one or two baking sheets, toss the root vegetables with the oil, salt and pepper. Roast for 15-20 minutes, or until softened and starting to caramelize on the edges. Remove from the oven and toss with the scallions.

Heat a large grill or griddle over high heat. Brush the marinated tofu and red onions with oil and when the grill is very hot, sear the tofu and onions for 3-4 minutes per side, until charred.

Divide the roasted root vegetables, tofu and onions between plates. Drizzle with reserved chimichurri sauce.