Tofu Steaks with Chimichurri

When it comes to meal planning and grocery shopping, I am a champ. I mean, not to toot my own horn but I’m pretty great at it because I take the time to be. I subscribe to different recipe blogs both vegan and non-vegan because let’s face it, inspiration can come from anywhere. Sometimes it comes from my love of cooking shows, a spark of an idea and sometimes I just re-create the recipe as is…mostly.

Before I went vegan I wasn’t much of a steak eater because my dad is a HUGE steak eater and we ate it too much growing up. So when I became an adult, I shied away from red meat altogether which means I never got to really and truly enjoy chimichurri sauce. Okay, so I never even tried it.

But I saw a recipe for steak with chimichurri and thought, why the heck not, right?

One reason jumped out at me immediately. Oil. Chimichurri contains a ridiculous amount of oil so I figured I’d follow the recipe, mostly and use the oil as needed. If you’re a purist, you’ll hate this recipe…fair warning.

The tofu steaks were pretty simple, just press them and then marinate before you do anything else so that when you’re ready to put them in a hot skillet, they’re ready. Use whatever seasonings you want, I kept it simple to highlight the chimichurri.

I stuck to the recipe pretty closely using: parsley, garlic, sun dried tomatoes, piri piri peppers, fresh oregano, green olives, lemon juice and red wine vinegar. Toss it all into the food processor and it’s ready to go. I used lemon juice to help get everything blended instead of olive oil and sure, it wasn’t as liquidy as traditional chimichurri but I’d argue the taste was more powerful without 1/4 cup olive oil.

The great thing about a meal like this is that the tofu steaks and chimichurri are so flavorful that you can go light and easy on the side dishes or even just make a simple salad like the bulgur salad below.

To feed 2 people there was about 50 grams of bulgur, lettuce, tomatoes, cucumber and scallion, tossed together with a dill mustard sauce and ta-da, you’ve got a healthy and delicious meal!

Want even better news? This recipe came in at less than 400 calories per serving!

Eating healthy and vegan doesn’t have to be difficult or time-consuming.

Don’t be afraid to take a meat/dairy recipe and make it your own!

Spiced Chickpea & Tofu Steak Bowl

If you haven’t learned by now that I am addicted to flavors of the Asian continent, then you haven’t been paying attention. There are so many different flavor profiles, cuisines, spices and dishes to try that I worry I won’t get through them all before I die. That’s how much I love them.

So when I’m looking for something that is:

Easy

Healthy

Quick (ish)

I turn to my favorite way to enjoy a vegan meal, a Buddha bowl.

Today we have what I like to call a vegan shawarma bowl.

You get a little bit of everything with a bowl. Spiced tofu steaks, spiced chickpeas, couscous and sauteed onion and bok choy greens.

This meal requires one thing: a very well stocked spice cabinet.

You’ll need everything from cumin to smoky paprika, turmeric (for the couscous water), ras el hanout, baharrat, cardamom….you get the drift, right?

The key to perfectly spiced chickpeas? Drying the beans after you rinse them. I used canned garbanzo beans here so I rinsed them twice and lined a colander with a paper towel and tossing them until dry. Then put all of your spices–salt & pepper included–in to a bowl and add the chickpeas. Toss until well coated and put on a baking sheet in the oven for 30 minutes or until it reaches desired crispiness.

This was a last minute addition to the meal because I wanted to add something green and I wanted to use the last of the bok choy before it went bad. A teaspoon of olive oil along with a halved & sliced onion until translucent and brown, then add the greens for another minute or two.

The yogurt sauce was vegan yogurt, fresh dill & parsley, lemon juice, salt and pepper. It was a nice cooling agent if needed, or just a hint of citrus if you don’t.

The prep time on his meal is about 20 minutes but the tofu and chickpeas go in the oven, couscous is done in 5 minutes and the greens took about 10 minutes total. It seems complicated and it tastes like it takes hours to cook…but it doesn’t.

Next time you’re in the grocery store, grab a few spices you’ve never heard of and test’em out.