Chimichurri Potatoes and Tofu
Makes 4 servings
2 (14-ounce) packages firm tofu, rinsed and pressed 1 hour
Chimichurri Sauce:
1/2 cup packed parsley (1/2 bunch)
1/2 cup packed cilantro (1/2 bunch)
4 garlic cloves, chopped
2 tablespoons water
2 tablespoons white vinegar
2 tablespoon unsweetened plain nondairy yogurt or olive oil
1 tablespoon tahini
1/4 teaspoon red chili flakes
2 pounds potatoes, any kind
1 pound bok choy
4 garlic cloves, minced
1/2 teaspoon red chili flakes
2 tablespoons vegetable broth
4 tortillas, warmed
1. Make sure to press the tofu first. Preheat the air-fryer at 450-degrees F. If not using air-fryer, preheat the broiler if needed.
2. For the sauce, combine the parsley, cilantro, garlic, water, vinegar, yogurt, tahini and chili flakes in a food processor. Process until smooth. Season with salt and pepper. Set aside.
3. Cut the potatoes into 1/2-inch wedges. Cut the tofu into 1/2-inch slices. Cut the slices of tofu into 1-inch pieces. Toss 3/4 of the sauce with the potatoes and tofu. Add them to a baking sheet or air-fryer basket and cook until crisp and tender, about 15 to 25 minutes.
4. For the bok choy: Chop the bok choy. Add it to a large pot. Add the minced garlic and chili flakes. Add 2 tablespoons broth. Season with salt and pepper. Cover and cook until tender and the broth has reduced.
5. Serve the potatoes, tofu, vegetables and warmed tortillas with the rest of the sauce.
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