|Pineapple Tomato Chimichurri over Teriyaki Tofu|
Pineapple Tomato Chimichurri over Teriyaki Tofu
Florida Coastal Cooking
1 cup chopped fresh pineapple
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)
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.