Tofu Marinade
16oz Extra Firm Tofu, cut into 2 thin patties
1 Tbsp Low Sodium Soy Sauce
1 Tbsp Balsamic or Red Wine Vinegar
1 Tbsp Coconut Oil
1 Tsp each of Chili Powder, Paprika, Cumin, and Garlic Powder
- In a small mixing bowl, whisk together all ingredients, except Tofu, to create the marinade. Pour marinade into a 2-inch deep baking dish and set aside.
- Open Tofu, drain water from package, then slice Tofu in half to make 2 thin patties. Press the halves between some paper towels to soak up excess moisture, then place into Marinade for at least 15 minutes. If they are not completely submerged, flip them about halfway through to make sure both sides soak up the flavor.
- While the Tofu marinades, prepare your Chimichurri and Lentils.
Chimichurri
1 Bunch Fresh Parsley
1 Bunch Fresh Cilantro
3 Cloves Garlic
1 Tbsp Dried Oregano
1 Tbsp Balsamic or Red Wine Vinegar
1 Tbsp Coconut Oil
1 Tsp Red Pepper Flakes (optional)
- Remove large stems from Parsley and Cilantro, then place all ingredients into a blender or food processor and pulse until just combined. Try to keep it a little chunky, but smooth is ok too. Pour into another container and set aside for later.
Lentils
1 Cup Red Lentils, or any color
4 Cups Water or Vegetable Stock
1 Bay Leaf
1 Tsp Salt
- Add all ingredients to a medium pot and bring to a boil over high heat. Once boiling, reduce heat to medium-low, cover, and simmer for 20-30 minutes or until tender, but NOT MUSHY.
- While the Lentils are cooking, we will sear the Tofu.
- Remove Tofu from marinade and shake off any excess liquid, then place onto a paper towel.
- Heat a large saute pan over medium-high heat. Once pan is hot, add your Tofu patties and sear for 1 minute on each side, or until crispy on the outside.
- Once again, set onto a paper towel and let them rest and drain.
- By now, your Lentils should be done, so drain any excess water, remove the Bay Leaf, then split between 2 plates. Place a Tofu steak onto each plate, then add a spoonful of Chimichurri on top of your Tofu.
Enjoy!
