Argentinian Tofu Skillet with Chimichurri and Potatoes

About This Recipe

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.

Ingredients

Serves 4

• 400 gfirm tofu(pressed, cubed)
• 4 tbspolive oil(divided)
• 1red bell pepper(sliced)
• 2 cupspotatoes(cubed)
• 1 cupparsley(finely chopped)
• 3 clovesgarlic(minced)
• 1 tspdried oregano
• 2 tbspred wine vinegar
• 1 tspfine sea salt(divided)
• 0.5 tspblack pepper
• 0.5 tspchili flakes

Instructions

1. 1

   Roast the potatoes and peppers

   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.

2. 2

   Make the chimichurri

   Combine parsley, garlic, oregano, vinegar, chili flakes, remaining salt and 1 tablespoon oil. Let rest while the tofu cooks.

3. 3

   Sear the tofu

   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.

4. 4

   Combine everything

   Add the roasted potatoes and peppers to the pan with the tofu and toss gently to combine.

5. 5

   Finish and serve

   Remove from heat, spoon chimichurri generously over the top, and serve immediately.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions