July 12 2022 recipe by Jill Wallentin![Jill Wallentin]()
, photo by Lenka Selinger![Lenka Selinger]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Lenka Selinger
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal Chimichurri tofu with zoodles
Chimichurri is a bright, herby sauce popular in Argentina and Uruguay, served with grilled meats. And by popular, we mean it can't be missing from the table! We're breaking the mold here and ditching the meat. Instead, we're drizzling this gorgeous, vibrant dressing all over our crispy tofu and zoodles. Vegan, keto, and so moreish!
USMetric
servingservings
Ingredients
Crispy tofu
- 14 oz. 400 g firm tofu
- 1 tbsp 1 tbsp coconut oil
- salt to taste (adjust depending on which other flavorings you are adding)
- 1 tbsp 1 tbsp tamari soy sauce
- 1 tsp 1 tsp garlic powder (optional)
Chimichurri
- ½ ½ lemon, the juice and the zestlemons, the juice and the zest
- ½ (2½ oz.) ½ (70 g) yellow bell pepperyellow bell peppers or green bell peppergreen bell peppers
- 1 1 green chili peppergreen chili peppers
- 1⁄3 cup 80 ml olive oil
- ¼ cup (1⁄8 oz.) 60 ml (4 g) chopped fresh parsley
- 1 1 finely chopped garlic clovefinely chopped garlic cloves
- salt and ground black pepper
Zoodles (zucchini noodles)
- 1 lb 450 g zucchini
- ½ tbsp ½ tbsp olive oil
- salt and ground black pepper
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
- Preheat the oven to 400°F (200°C).
- Chop the tofu into small 1/2-inch (1 cm) cubes. Spread out the tofu on a clean, absorbent kitchen towel or paper towels. Pat dry to remove excess moisture; this step is key for crispiness.
- Add the coconut oil to an oven-safe skillet over medium-high heat. Alternatively, use a regular frying pan and prepare a baking tray with parchment paper.
- When the oil is hot, add the tofu and salt. Fry for a couple of minutes or until the tofu is lightly golden. Add the tamari soy sauce and garlic powder, if using. Stir the tofu, mixing well.
- Transfer the skillet with the tofu to the oven, or transfer the tofu to the parchment-lined baking tray and then put it in the oven. Bake for 15 minutes or until the tofu is crispy.
- Wash the lemon and grate the zest. Only grate the yellow part of the peel, not the white pith underneath; this is bitter-tasting. Squeeze the lemon juice into a tall bowl or beaker, and add the zest.
- Split open the bell pepper and chili and remove the seeds. Finely chop both and add to the bowl. Add all other ingredients.
- Mix with an immersion blender until the sauce reaches the desired consistency.
- Cut the zucchini in half lengthwise.
- Slice into ribbons using a potato peeler, or use a spiralizer to make zoodles.
- Boil them quickly in salted water for no longer than a minute and drain well. You can also eat them raw. Drizzle with olive oil, salt, and pepper to taste. Toss to combine.
- Spoon the chimichurri over the tofu and zoodles before serving.
