Grilled Tofu with Argentine-style Chimichurri

Rinse the parsley well with water and pat it until completely dry. Remove any thick stems and roughly chop.

Add the parsley, garlic, and oregano to the food processor. Pulse a few times until finely chopped - ensuring it does not become a paste.

Add red wine vinegar, salt and pepper and pulse briefly (again) to combine all ingredients.

4. Add soybean oil and blend once more. *Best results if the food processor is on low and the soybean oil is slowly added.

Taste and add additional salt and pepper if desired. Red pepper flakes can also be added if preferred.

et rest for 10-15 minutes before serving to allow time for the flavors to meld together. Enjoy over tofu, steak, or veggies.

Press tofu in tofu press for 15 min to drain.  Slice tofu in half long ways and drizzle soybean oil and salt on each side of both halves.  Grill tofu slices 5 minutes on each side.   Top with chimichurri sauce and enjoy.