Chimichurri Tofu

• knife
• 9×12-inch baking dish
• spatula
• fork

• 2 T olive oil
• 1 T soy sauce
• 1 pound extra-firm tofu, sliced into 8 ½-inch thick pieces and pressed
• 1 c chimichurri sauce

Combine oil and soy sauce in the baking dish and add the tofu in a single layer. Flip to coat the other side.

Bake for 15 minutes, flip, and bake about another 15 minutes, until the edges begin to color.

Spread about ½ c of the chimichurri over the tofu and stab each piece a few times with the fork to help the sauce permeate the tofu. Flip and repeat.

Bake until firm and golden brown, about 25 minutes.

Serve hot, with more chimichurri if desired.

This recipe for “chimichurri baked tofu” is from Viva Vegan! (read my review).

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