Chimichurri is a garlicky, herby Argentinian sauce which is traditionally served with steaks, so they might have frowned had they known I was making it to serve with tofu. The real revelation here though was a happy accident.
The tofu was in the fridge doing its thing and marinating away, I had sauce left and I was hungry. For lunch I had planned to use up a very ripe avocado that had been sitting in the fruit bowl for a few days Somewhere, in the back of my mind, I remembered seeing a pin on Pinterest of chimichurri avocado on toast. Somehow I had all the component parts right there in front of me – it would have ben rude not to…
Oh my goodness it was good. The tofu was nice but this was seriously one of the best impromtu lunches I have ever made – helped no end by the fact that I could sit out in the sunshine to eat it.
I didn’t have any oregano but I did have coriander and that was lovely (if a little in authentic) so feel free to experiment. Some recipes include dill too.
If you have a little time this bank holiday weekend why not make yourself a proper lunch and take the time to enjoy it? I promise you won’t regret it.
2 handsful of Flat Leaf Parsley
1 small handful Oregano Leaves
3 Cloves of Garlic
125 ml / 4 fl oz Olive Oil
2 tbsp Red or White Wine Vinegar
1/2 tsp Dried Chilli Flakes
Salt and Pepper to taste.
If you have a food processor just put the oil, vinegar and garlic in then blitz until the garlic is well blended. Add the herbs and pulse until they are chopped and combined. Finally stir through the chillies before using the sauce.
If you don’t have a food processor crush the garlic, chop the herbs and whisk all the ingredients together in a bowl. It couldn’t be quicker or simpler. Enjoy with steak, chicken, tofu or, as I did, avocado.