We're always looking for crafty new ways to make tofu. Chimichurri is an Argentinian marinade typically used for grilling and serving on steak. This is a great way for vegans to also enjoy tasty, herb filled, hot and garlicky chimichurri. While we opted for baking our tofu, you could also throw in on the grill after marinating. To compliment the tofu and chimichurri we also fried up some plantains to round out the meal and give you those full mouth feels.

To give you those full heart feelings, we put together an indie bluegrass playlist. Smooth Hound Smith, Sarah Jarosz, Red Tail Wing and others have exemplary bluegrass songs that use traditional instrumentation, but have a more contemporary sound. 

(serves 4)

2 packages of firm tofu
1 TSP cumin seeds
2 cloves of garlic
1 CUP parsley
1/2 CUP basil
1/2 CUP cilantro
2 TBSP oregano
1/4 TSP red pepper flakes
1/2 CUP olive oil
2 TBSP red wine vinegar
black pepper
vegetable oil
1 poblano or hot pepper
1/4 CUP vegetable oil
2 plantains


  1. Slice the tofu into eight pieces and drain the water from them with paper towels. 
  2. Toast the cumin seeds in a small pan for a couple minutes and set aside.
  3. In a food processor, add the chopped garlic, parsley, basil, red pepper flakes, cilantro and oregano and blend until the ingredients are finely chopped, then add in the olive oil.
  4. Add the mixture into a medium bowl and stir in then red wine vinegar and season with salt and pepper to taste. 
  5. Place the pieces of tofu into a baking dish and pour the chimichurri over top of them. Cover them and chill for an hour to marinate.
  6. Preheat the oven to 400 degrees. Uncover the tofu and place the baking dish into the oven for about 30 minutes or until the tofu appears golden brown
  7. While the tofu bakes, heat 1/4 cup of vegetable oil on medium heat.  Slice the plantains and fry them in the oil until they are golden brown on each side. Let them dry on paper towels and serve next to tofu.