My All Time Fave Chimichurri Tofu Sando

• total time: 1 hour 5 minutes

Ingredients

This sandwich has been my absolute fave for years, and for good reason. The tofu marinade, the chimichurri, ugh

You also might notice a slightly different style in this vid, that’s bc it’s filmed in my actual kitchen & not in my usual window set up. I was feeling a lil uninspired by my vids lately, they just started to feel a bit impersonal (?), so I decided to try something new

Anyway I’m really feeling the vibe of this one, it feels a lot more ‘me’, so I hope you like it too- lmk what you think !!

Ingredients (serves 2)

2 ciabatta rolls

60g roasted red peppers

2 tbsp plant based mayo

Plant based feta

Rocket

For the tofu:

200-300g firm tofu, sliced into 8 slices

1 ½ tbsp tamari

1/2 tsp paprika

1/2 tsp cumin

1/4 tsp ground coriander

1/4 tsp garlic granules

1/4 tsp cayenne

1/4 tsp oregano

1/4 tsp msg

For the chimichurri

Handful of fresh parsley, finely chopped

1 clove of garlic, grated

Half a red chilli, finely chopped

1/4 tsp dried oregano

1 tbsp red wine vinegar

2 tbsp olive oil

Directions

For the tofu: mix all the ingredients, apart from the tofu, together to make the marinade

Coat each tofu slice in the marinade then lay them out on a lined baking tray then place in the oven at 200°C for 30-40 minutes until browned & slightly crisp, turning half way (if you have time, let them marinate, but still v tasty if you’re like me & want them immediately)

For the chimichurri: add everything to a bowl & mix well. Let it sit for at least 30 minutes if possible, the longer it sits the more the flavour will seep into the oil

To assemble: toast your ciabatta roll then top with vegan mayo, rocket & roasted peppers. Layer on the tofu slices, crumble over feta & drizzle with chimichurri

Notes

So good!!! 450g block of tofu makes 4 servings. Use heaped amounts of marinade ingredients