Tofu Kebab With Chimichurri

Mint Chimichurri:
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
Bamboo skewers

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.

Serves: 6

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