If you think tofu is bland, you clearly haven’t tried this dynamite vegan recipe yet. Slabs of extra-firm tofu are crusted with garlic, green onions, parsley, and pistachios and slow roasted with sweet cherry tomatoes and onion wedges, then topped off with a smoky, gently spicy red chimichurri sauce, for a healthy yet hearty dish even carnivores will love. Feel free to add more veggies to the pan for a one-pot meal, although a side of couscous or rice might be nice to soak up all the deliciousness.
To make the chimichurri:
From Vegetarian Heartland by Shelly Westerhausen (Chronicle Books, 2017).
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...