Servings: 4

Prep Time: 15 Min.

Cook Time: 10-15 Min.

What you need:

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Chimichurri Sauce:
2 c. lightly packed chopped parsley
4 garlic cloves, halved
1 tsp. salt
1/2 tsp. freshly ground pepper
1/2 tsp. chili pepper flakes
2 Tbsp. shallot or onion, minced
1/4 c. of vegetable or olive oil
3 Tbsp. sherry wine vinegar or red wine vinegar
3 Tbsp. lemon juice

Cumin Rub:
1 tsp. granulated garlic
1/2 tsp. smoked paprika or Hungarian paprika
1/2 tsp. ground cumin
1 lb. water-packed extra-firm tofu, cut in half lengthwise
olive oil

Grilled Garlic Bread:
8 pieces of crusty and dense Italian bread, cut 3/4 to 1 in. thick
4 large cloves garlic, peeled and cut in half
extra virgin olive oil

What to do:

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 2 "steaks" about 3/4 in. 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 min. 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 min. Cut each tofu steak in half to form 2 triangles. Serve with Chimichurri Sauce and Grilled Garlic Bread
3. To prepare the Grilled Garlic Bread, place bread on grill rack or in grill pan. Cook, turning once, until golden on both sides, about 2 to 3 min. per side. Rub 1 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.

Wine pairings:

Pinot Grigio, Sauvignon Blanc, Chardonnay