Grilled Tofu with Chimichurri Sauce and Grilled Garlic Bread

Chimichurri Sauce:

• 2 cups lightly packed chopped parsley
• 4 garlic cloves, halved
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• ½ teaspoon chili pepper flakes
• 2 tablespoons shallot or onion, minced
• ¼ cup of vegetable or olive oil
• 3 tablespoons sherry wine vinegar or red wine vinegar
• 3 tablespoons lemon juice

• 1 teaspoon granulated garlic
• ½ teaspoon smoked paprika or Hungarian paprika
• ½ teaspoon ground cumin
• 1 pound water-packed extra-firm tofu, cut in half lengthwise
• Olive oil

1. To prepare the Chimichurri sauce, place all ingredients in a blender or food processor and pulse until well chopped, but not puréed. Set aside.
2. To prepare the rub, combine the garlic, paprika and cumin; mix well. Set aside. Cut the tofu in half lengthwise to make two “steaks” abut ¾-inch thick. Brush lightly with olive oil. Press the rub into both sides of the tofu steaks. Place tofu in a grill pan coated with oil or directly on the cooking grate over direct heat. Cook for 3-4 minutes. Turn the tofu steak with a pair of tongs and a flat spatula if necessary. Sear the second side and continue grilling until done, about 3-5 minutes. Cut each tofu steak in half to form 2 triangles. Serve with Chimichurri Sauce and Grilled Garlic Bread.

• Yields: 4 servings

Grilled Garlic Bread:

• 8 pieces of crusty and dense Italian bread, cut ¾ to 1-inch thick
• 4 large cloves garlic, peeled and cut in half
• Extra virgin olive oil

1. Place bread on grill rack or in grill pan. Cook, turning once, until golden on both sides, about 2 to 3 minutes per side. Rub one side of each piece of bread with a half clove of garlic; rub hard for good garlicky flavor. Place each piece of bread on a serving plate and brush with a thin coating of olive oil.