Grilled Tofu With Chimichurri Sauce And Avocado Cucumber Salad Recipes

GRILLED HERBED TOFU WITH AVOCADO CREAM

Steps:

• For the tofu: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, oil the grill lightly before cooking the tofu to prevent sticking.)
• Cut the tofu in half diagonally to make 2 large triangles. Cut each large triangle in half to make 4 smaller triangles. Cut through each triangle horizontally to make 8 triangles. Brush on each side with olive oil. Season with the herbs de Provence, salt and pepper. Grill the tofu until light golden, 2 minutes on each side. Transfer to a platter.
• For the cream: In a food processor, blend the avocado, parsley, broth, olive oil, lime juice, garlic and lime zest until smooth. Season with salt and pepper.
• Spoon the cream over the tofu and serve.

GRILLED TOFU WITH CHIMICHURRI

Steps:

• Cut tofu block in half to get 2 pieces of 1/2 inch tofu from the 1 inch block.
• With the 2 pieces still together, slice them both in half width wise, then cut the halves in half to get 8 1/2 inch thick pieces.
• Blot the cut tofu dry between paper towels.
• In a food processor or spice mill, grind the oregano, parsley, garlic, and pepper flakes until finely minced.
• Add the vinegar and 1 tbsp oil to the spice mixture and blend until a rough sauce forms.
• Transfer spice mixture to a bowl and season with salt to taste.
• Brush tofu slices with remaining tbsp of olive oil, then grill over medium flame or in a grill pan on medium high heat for about 5 minutes per side.
• Plate the tofu slices after grilling and spoon sauce over grilled pieces just before serving.

GRILLED TOFU WITH CHIMICHURRI ON TOAST

Steps:

• Combine red onion, parsley, oil, vinegar, oregano, garlic, and red-pepper flakes in a bowl; season with salt. Reserve 1/2 cup sauce for serving. Marinate tofu at room temperature in remaining sauce, basting occasionally, for 1 hour.
• Combine avocado and cucumber. Season with salt and black pepper. Squeeze lemon over salad, and drizzle with oil; gently toss to combine.
• Heat a grill (or grill pan) to medium; lightly oil hot grates. Lightly brush bread on both sides with marinade. Grill until crisp, about 2 minutes per side. Grill tofu until lightly charred, about 4 minutes per side. Serve on bread with reserved sauce, and avocado salad on the side.

GRILLED CHIMICHURRI CHICKEN AVOCADO SALAD RECIPE

Steps:

• Instructions Make a batch of Chimichurri using this recipe, in a small bowl or jug. Pour 4 tablespoons of Chimichurri out into a shallow dish to coat the chicken fillets, and allow to marinade for 20 minutes (if time allows). Refrigerate the reserved untouched marinade to use as a dressing. Heat the oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest. Slice chicken into strips and prepare salad with leaves, tomatoes, onion and avocado slices. Drizzle with remaining Chimichurri dressing and serve with (optional) extra parsley leaves.

CILANTRO-AVOCADO CHIMICHURRI SAUCE

Steps:

• Blend avocado, white onion, cilantro, parsley, jalapeno pepper, lime juice, white balsamic vinegar, garlic, salt, and pepper in a blender until everything is thoroughly chopped. Stream olive oil into the avocado mixture while blending until the mixture is smooth and creamy.