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chimichurri3When you think of Argentinian cuisine, you probably don’t think of tofu!  Like the U.S., Argentinians, as a whole, embrace meat- as seen by their love of dishes such as asada (barbecue) and empañadas (meat-filled pastries).  But that doesn’t mean we plant eaters can’t enjoy the wonderful flavors inherent in Argentinian food! And when it comes to flavor, nothing beats chimichurri: a fresh, intense no-cook sauce, made from vinegar, oil, parsley and other herbs.  It’s traditionally served with grilled meat, but I serve it here over panko-crusted tofu with a side of “ensalada rusa” – a traditional Argentinian potato salad.

Today’s post gives you three versatile recipes in one: Chimichurri Sauce, Panko-Crusted Tofu, and Ensalada Rusa (potato salad). Enjoy!

Chimichurri Sauce

Ingredients:

  • 3 tbsp red wine vinegar
  • 2 tbsp water
  • 3 garlic cloves, minced
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 tsp red pepper flakes
  • 1 bay leaf
  • 1/4 cup olive oil
  • 1 tbsp chopped fresh oregano
  • 1/2 cup chopped fresh flat leaf parsley
chimichurri5Mix vinegar, water, garlic, salt, pepper, red pepper and bay leaf together in a small bowl. Add olive oil and stir well, then add in oregano and parsley, stirring again.  Set aside for at least 1/2 hour.  Remove bay leaf before serving.

Panko-Crusted Tofu

Ingredients:

  • 4 oz. extra firm sprouted Tofu (such as Wildwood brand)
  • Panko crumbs
  • Olive oil (for frying)

Preparation:

Spread panko crumbs on a large plate or in a small casserole dish.  Slice off 1/4 inch slices of tofu and press both sides of each slice into the crumbs.  Bear down hard on the tofu with the heel of your hand, making sure the crumbs are embedded. Gently hake off any extra crumbs.

In a large skillet, over medium-high, heat 2 tablespoons of olive oil. When oil is hot, place tofu into the skillet in a single layer.  Cook until golden brown on both sides – approximately 5 minutes each.  Serve with drizzle of chimichurri sauce.

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Ensalada Rusa

Ingredients:

  • 4 cups diced, cooked potatoes (tender, but not mushy)
  • 1/2 cup cut, cooked carrots (boiled approximately 7 minutes)
  • 1/2 cup cooked peas (I added frozen the last minute of my carrot boil)
  • 1/4 cup finely chopped raw onion
  • 2 tbsp cilantro, chopped
  • 2 tbsp fresh lime juice (1/2 a lime)
  • 1/2 – 3/4 cup Vegannaise (or other vegan mayo)
  • 1/2 tsp ground cumin
  • Salt & pepper to taste

Combine cooked potatoes, carrots, peas and onion in a large bowl.  Add mayo and stir well.  Add lime juice, cilantro, cumin, salt & pepper – still well again.  Can be eaten room temperature, or cold.

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You might also like:

Crispy Tofu with Sweet Chili Sauce                   Vegan Pesto

crispy tofu7                                      pesto2

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