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Tofu Tacos with Chimichurri

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Ingredients

Adjust Servings:
1 block Tofu
8 Soft shell tacos
1 whole recipe Homemade pico de gallo
Chimichurri
1 Chili
4 Garlic cloves
1 bunch of Parsley
about 2 or 3 tablespoons Red wine vinegar
60 ml of Extra virgin olive oil
A pinch of Salt
A pinch of Pepper

Tofu Tacos with Chimichurri

  • 45 minutes
  • Serves 8
  • Easy

Ingredients

  • Chimichurri

Directions

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Steps

1
Done

Preparations

Make the homemade pico de gallo.
Press the tofu for at least 15 minutes. After pressing the tofu, cut the block in half and then slice into smaller rectangulars. Place in a large bowl.

2
Done

Chimichurri

Take of the stem of the chili pepper. You can take out the seeds and membrane, but I left them in. Roughly chop and then place them in a mixer.
Peel the garlic and roughly chop as well. Place in the mixer with the chili.
Roughly chop a bunch of parsley and place in the mixer as well.
Add the red wine vinegar, olive oil, a pinch of salt and a pinch of pepper. Then blitz until it's smooth.

3
Done

Marinating the tofu

Add about half of the chimichurri to the tofu and carefully toss around the tofu to make sure each piece is evenly coated in the chimichurri.
Cover and let it marinate in the fridge for at least 30 minutes, but preferably overnight.

4
Done

Cooking the tofu

Heat up a small layer of oil in a pan. Cook the tofu for about 3 minutes on each side, or until both sides are nice and brown.
Meanwhile heat up the soft shell tacos according to the package instructions. I did this in a pan on medium-high heat, be careful not to burn them!

5
Done

Assembling the tacos

Take your soft shell taco and add a bit of chimichurri. Then add some of the tofu, pico de gallo, and some more chimichurri on top.

Optional: Sprinkle a bit of vegan cheese on top!

Jalisha

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