Meatless Monday – Tofu ‘Steaks’ with Chimichurri Sauce

When I made this the first time, I declared it a place where meat lovers and vegans can co-exist in happiness. I just made it again and I still agree. Here is a ‘steak’ a meat lover will find tasty and satisfying while a vegetarian will be in raptures… It takes less than 30 minutes and will not disapoint. Chimichurri is an uncooked sauce typically made of finely-chopped parsley, minced garlic, oregano and white vinegar with lots of variations. Originating in Argentine, it is used principally on grilled meat but it is so delicious that you will be looking around to see what else you can put it on. It’s particularly good on these tofu steaks that have been in a garlic, cumin marinade. Enjoy!

goodmotherdiet

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When I made this the first time, I declared it a place where meat lovers and vegans can co-exist in happiness.  I just made it again and I still agree. Here is a  ‘steak’ a meat lover will find tasty and satisfying while a vegetarian will be in raptures…  It takes less than 30 minutes and will not disapoint.    Last time, I served the tofu steaks with brown rice and broccoli with a healthy dose of chimichurri over everything which was hearty and satisfying.  This time, I served with a simple salad of lettuces and edible flowers that I had just picked from my garden.  It’s a hot day so it was perfect.

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Each tofu steak is a hefty seven ounces although my husband has a hearty appetite and usually eats his and goes back for seconds, so I need to use two blocks of tofu if I’m serving a…

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