Tofu Steaks with Chimichurri & Baby Spinach

tofu steaks with chimichurri & baby spinach
from Stonesoup
serves 2
takes 10 mins

I’m not sure that the Argentine grilling king, Francis Mallmann would agree, but tofu and chimichurri are seriously a match made in heaven. Tofu bringing the lovely soft texture and substance to the partnership. And chimichurri filling in all the glorious details of flavour, sharpness and colour.

I’ve just bunged it all on top of some baby spinach leaves, for some instant veg / salad that gets dressed as well with our hero sauce.

If I can’t convince you to try this with tofu, by all means serve with your favourite steak or some grilled chicken or even fish.

300g (10oz) hunk firm tofu
2 large handfuls baby spinach
8-10 tablespoons chimichurri sauce (recipe here)

1. Place a frying pan on a high heat.

2. Drain tofu and cut in half so you have two large flat ‘steaks’. Pat tofu fry with paper towel.

3. Place a little oil in the pan and fry the tofu for 2-3 minutes on each side until well browned.

4. Divide spinach between two plates. Top with tofu steaks and finish it off with a generous dosing of the chimichurri sauce.