- 1 block Tofu
- 8 Soft shell tacos
- 1 whole recipe Homemade pico de gallo
- 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
Make the homemade pico de gallo.
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.
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.
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.
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!