Grilled Tofu with Chimichurri & Avocado Cucumber Salad

I love sauces and the best time to make them is in the summer when fresh ingredients are bountiful. This recipe is extremely refreshing and light, but appropriately filling. If you think Tofu may not be your "thing", this might be a good opportunity to try it -- particularly if you allow the tofu to marinate for an hour.

I am also a HUGE fan of avocados, and this side salad is as delightful as the main course. Enjoy this fresh, summery dish and relax knowing that you ate a healthy meal!

Grilled Tofu with Chimichurri & Avocado Cucumber Salad

Ingredients:

15 ounces firm tofu

4 slices whole-grain bread

Chimichurri Sauce

1/2 cup red onion

1/2 cup fresh basil ( or flat-leaf parsley)

1/4 cup extra-virgin olive oil

2 TB cooking sherry

2 TB Red Wine Vinegar

2 TB fresh oregano

2-3 cloves garlic

1 teaspoon coarse salt

1/2 teaspoon red pepper flakes

Fresh ground pepper

Press tofu dry with a paper towel. Cut into four pieces.

To make the Chimichurri, place all ingredients above in a food processor and blend until chopped well. Do not overblend. Reserve 1/2 cup of the sauce. Place the tofu into the chimichurri to marinate. Allow to sit for at least a half hour, but preferably one hour for best flavor.

Heat a grill or grill pan to medium. Lightly brush bread on both sides with chimichurri marinade. Grill until crisp, about 2 minutes per side. Grill tofu until lightly charred, about 4 minutes per side. Serve on bread with reserved chimichurri.

Avacado Cucumber Salad

1 firm, ripe avocado, halved, pitted, peeled, and thinly sliced

1/2 cucumber, sliced into ¼-inch rounds

1/4 tsp coarse salt

Freshly ground pepper

Juice from half a lemon,

2 tsp extra-virgin olive oil, for drizzling

Combine avocado and cucumber. Sprinkle with salt, and season with pepper. Squeeze lemon over salad, and drizzle with oil.