Ingredients
- 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
Directions
Steps
1 Done | PreparationsMake the homemade pico de gallo. |
2 Done | ChimichurriTake 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. |
3 Done | Marinating the tofuAdd 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. |
4 Done | Cooking the tofuHeat 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. |
5 Done | Assembling the tacosTake 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! |