Makes enough for two hungry people plus a little left over for lunch the next day
Main Course

Ingredients

Lazy But Not-So-Lazy Chili Peppah Water Chimichurri Tofu
  • extra firm tofu,1,package, pressed for at least an hour and cut into one-inch slices,
  • lemon,1,,,

For the marinade:

  • garlic, 5, cloves, roughly chopped,
  • cilantro,1,handful,,
  • parsley,1, handful,,
  • fresh dill, A pinch,,,
  • dried oregano,1,teaspoon,,
  • apple cider vinegar, A splash,,,omed-cider-vinegar-8-5oz
  • olive oil,2, tablespoons,,
  • red pepper flakes,1/2, teaspoon,,thai-red-chile-flakes
  • preserved lemon,1,teaspoon, roughly chopped,villa-jerada-preserved-lemons
  • water with a tiny splash of tamari,1/2,cup,,
  • salt,A pinch,, to taste,
  • CPW,2-3, tablespoons,,poi-dog-chili-peppah-water
  • black pepper,A few shakes,,,
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Lazy But Not-So-Lazy Chili Peppah Water Chimichurri Tofu

I adapted this recipe by Caitlin McCormack, prominent Philadelphia artist and vegan, ever so slightly, cutting the tofu into bite-size pieces and using the preserved Meyer lemon that has been resting in my fridge since the summer. I also used Hanega’s Winter Melon vinegar instead of apple cider vinegar and the resulting tofu was glorious: bright and cheery but also a dish that warms my bones in the dead of winter.
Written By Kiki Aranita, Poi Dog | Feb 12, 2021

Ingredients

Lazy But Not-So-Lazy Chili Peppah Water Chimichurri Tofu
  • extra firm tofu,1,package, pressed for at least an hour and cut into one-inch slices,
  • lemon,1,,,

For the marinade:

  • garlic, 5, cloves, roughly chopped,
  • cilantro,1,handful,,
  • parsley,1, handful,,
  • fresh dill, A pinch,,,
  • dried oregano,1,teaspoon,,
  • apple cider vinegar, A splash,,,omed-cider-vinegar-8-5oz
  • olive oil,2, tablespoons,,
  • red pepper flakes,1/2, teaspoon,,thai-red-chile-flakes
  • preserved lemon,1,teaspoon, roughly chopped,villa-jerada-preserved-lemons
  • water with a tiny splash of tamari,1/2,cup,,
  • salt,A pinch,, to taste,
  • CPW,2-3, tablespoons,,poi-dog-chili-peppah-water
  • black pepper,A few shakes,,,
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Ingredients:

  1. Throw all the marinade ingredients in a blender and blend until you get green paste. 
  2. Put the pressed and cut tofu in a shallow but wide container, smother in paste, and let sit for an hour while you fall asleep standing up.
  3. Cut a few thin slices of the lemon and set aside. Preheat an oven to 375 and line a rimmed baking dish with parchment. 
  4. Throw the marinated tofu slabs on the parchment and roast in the oven for 10 minutes.
  5. Flip the tofu over; lay the thin lemon slices over the tofu like you’re some kind of a big fancy baller and roast for another 15 minutes or until the edges are nice and brown. 

Serve with a dollop of mashed sweet potatoes and some asparagus, plus extra Chili Peppah Water.