1 clove garlic, finely chopped
1 cup mint, chopped
1 cup flat-leaf parsley, chopped
1/2 teaspoon lemon zest
1 Tablespoons lemon juice
1/4 cup extra virgin olive oil
1 Tablespoons capers
2 12-oz Hodo Firm Tofu with Mediterranean Herbs, cut into cubes
Some olive oil
Salt and black pepper
In a food processor, pulse chimichurri ingredients until a chunky pesto forms. Transfer to a serving bowl.
Pat dry tofu cubes, then toss with olive oil and season with salt and pepper. Skewer tofu. Heat a grill on medium, oil grill racks, and grill tofu till grillmarks form, about 5 mins on each side. Serve with chimichurri sauce.