Pineapple Tomato Chimichurri over Teriyaki Tofu

 

Pineapple Tomato Chimichurri over Teriyaki Tofu

Pineapple Tomato Chimichurri over Teriyaki Tofu

Florida Coastal Cooking

Serves 4

Vegan, Gluten Free   

Ingredients

1 cup chopped fresh pineapple

2 tomatoes, chopped

2 cloves garlic, minced

1/4 cup minced fresh parsley

2 Tbsp minced fresh oregano

2 Tbsp extra virgin olive oil

1 Tbsp apple cider vinegar

1/4 tsp sea salt

Dash ground cumin and dried thyme, to taste

1 block organic, firm tofu, pressed of water

1/3 cup Teriyaki marinade, (Organicville brand)


Directions


1. Cut tofu into 4 "steaks"; pour marinade over evenly and marinate 1 hour to 24 hours.

2. Preheat oven to 400F. Place tofu on baking sheet sprayed with organic non stick spray; bake 15 minutes; flip and broil on high, 5 minutes.

3. Mix pineapple through cumin and thyme in a medium bowl.

4. Top each tofu steak with 1/4 salsa mixture.

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