The spicy-sweet taste of these tofu sticks go great with this cool and refreshing salad filled with summers greatest produce, fresh corn and tomatoes.
Keep this chimichurri sauce recipe around to toss on other foods like grilled seitan, rubbed on whole corn on the cob, or a replacement for pesto in a pasta dish.
1 lb extra firm tofu
1/2 cup hot sauce
1/4 cup agave nectar
3 tbl earth balance vegan butter
1/2 tsp garlic powder
1/8 tsp pepper
1/4 cup canola oil
Drain the tofu from the package and press for 30 minutes. Cut into 9 sticks.
Combine all of the ingredients in a small pot. Bring to a boil, reduce
to a simmer and cook for 10 minutes until the sauce thickens.
Heat the oil in a saute pan and brown on all sides then toss in hot sauce right before
Corn and Potato Chimichurri
1 lb red fingerling potatoes, halved
2 yellow corn cobs, kernals removed
1/4 small red onion, very thinly sliced
1 hot house tomato, seeded, medium dice
1 head parsley, stems removed
8 garlic cloves
1 tsp oregano
1 tsp paprika
1 tsp salt
1/2 tsp pepper
1/8 tsp cayenne
2 tbl white vinegar
1/2 cup extra virgin olive oil
Put the potatoes in a large pot of water and bring to a boil. Boil for 5 minutes then add the corn kernels. Continue to cook until the potatoes are fork tender and drain. Transfer to a bowl with the red onion and tomato.
In a food processor, combine the parsley, garlic, oregano, paprika,salt, pepper, cayenne and vinegar. Blend for a few minutes. Stream in the oil while the machine is on and combine. Toss with the hot potatoes and serve.