Crispy pan-seared tofu tossed in chimichurri with roasted potatoes and peppers, an Argentine-inspired vegetarian skillet.
While tofu isn't traditional in Argentine cooking, chimichurri's bold garlic-herb punch works surprisingly well against a crisp, well-seared plant protein, making this a reasonable modern vegetarian take on Argentina's signature sauce. The tofu is pressed and pan-fried hard until deeply golden, since a soft, unpressed piece never develops the crust that lets it hold up to a bold sauce. Roasted potatoes and bell peppers round out the skillet, echoing the vegetables commonly served alongside grilled meats at an Argentine asado. The chimichurri, made fresh with parsley, garlic, oregano and vinegar, is tossed through everything at the end rather than cooked, keeping its flavor sharp and bright. This makes a filling vegetarian dinner that borrows Argentina's best-known flavor combination without pretending to be a traditional dish.
Serves 4
Toss potatoes and bell pepper with 2 tablespoons oil and a pinch of salt. Roast at 220C (425F) for 25-30 minutes, turning once, until golden.
Combine parsley, garlic, oregano, vinegar, chili flakes, remaining salt and 1 tablespoon oil. Let rest while the tofu cooks.
Heat remaining oil in a skillet over medium-high heat. Add tofu cubes in a single layer and cook 3-4 minutes per side, undisturbed, until deeply golden and crisp.
Press the tofu for at least 20 minutes beforehand — excess moisture is what keeps it from crisping properly.
Add the roasted potatoes and peppers to the pan with the tofu and toss gently to combine.
Remove from heat, spoon chimichurri generously over the top, and serve immediately.
Press the tofu with a heavy pan and paper towels for at least 20 minutes before cooking — this is the single biggest factor in getting a crisp sear.
Don't move the tofu around too much while it sears; let each side develop real color before flipping.
Make the chimichurri while the potatoes roast so it has time to rest and the flavors meld.
Add protein: mix in cooked chorizo or grilled steak strips alongside the tofu for a non-vegetarian version.
Spicier: increase the chili flakes in the chimichurri or add a fresh chopped chile.
Different vegetables: zucchini or eggplant roast well alongside the potatoes using the same method.
Refrigerate components separately up to 3 days. Reheat the tofu and vegetables in a hot skillet to restore some crispness, and add chimichurri fresh — it doesn't reheat well once mixed in.
Chimichurri, a fresh parsley-garlic sauce, is Argentina's signature condiment for grilled meats, born out of the country's asado (barbecue) culture. This tofu skillet borrows that same bold sauce for a vegetarian dinner not found in traditional Argentine cooking.
Yes, pressing for at least 20 minutes removes excess water and is essential for getting a crisp, golden sear instead of a soggy one.
Yes, the same chimichurri and vegetable base works well with grilled chicken, steak or firm white fish.
Yes, it keeps well refrigerated for over a week, so making a batch in advance is a good way to save time.
Per serving (350g / 12.3 oz) · 4 servings total
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