Truth is, we kind of like it better that way—the bright and slightly spicy flavors shine alongside a charred tofu. And tender vegetables complete this light summer meal. Cook, relax, and enjoy!
What you'll need:
14 oz extra firm tofu
8 oz green beans
1 lb yellow squash
½ oz fresh parsley
½ oz fresh cilantro
1 long red chile
1 large clove garlic
2 Tbsp red wine vinegar
freshly ground pepper
grater or microplane
grill or grill pan
shallow baking dish
1. Press tofu
Drain tofu and cut into 6 planks. Place tofu on top of a few layers of paper towels then top with a few more layers. Place a heavy dish on top and set aside to drain while you prep the rest of the ingredients.
Trim stem ends from green beans and place in a medium bowl. Slice squash on the bias into ¼-inch thick planks and add to bowl. Drizzle vegetables with 2 tablespoons oil, season with salt and pepper, and toss to combine.
Pick parsley and cilantro leaves from stems. Finely chop leaves and place in a small bowl. Thinly slice chile and add to bowl (add less for less heat). Finely grate garlic into bowl. Add vinegar, 2 tablespoons oil, and ½ teaspoon sugar and stir to combine; season with salt and pepper.
Preheat grill or grill pan to medium-high (or preheat broiler). Brush tofu with oil and season with salt and pepper. Grill tofu, turning once, until lightly charred, 3–5 minutes per side (or place on a rimmed baking sheet under the broiler, 3–5 minutes per side). Transfer to a shallow dish and top with about half of the chimmichurri; set aside.
Grill squash and green beans, working in batches if necessary and turning occasionally, until tender and lightly charred, 8–10 minutes.
Serve vegetables and tofu with remaining chimichurri alongside. Enjoy!
See what else is cooking this week!