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Chimichurri Tofu on Avocado Toast & Tomatoes

Regular price $15.05   ($7.52/serving)

This is the closest a vegan can get to a classic Argentine Steak dish: chimichurri atop pan-seared tofu over avocado toast. Although I consider myself a carnivore, this dish is now a favorite. Serves 2


  • 14 oz firm tofu, drained
  • 4 slices of Sourdough
  • 1 Avocado; sliced
  • 2 cloves of Garlic
  • 1/4 cup of chopped Parsley
  • 1/2 pint of Grape Tomatoes
  • 1/2 cup Olive Oil
  • 1/4 cup Vineagar
  • 1 tablespoon Oregano
  • 1/2 teaspoon Red Pepper Flakes
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper

What's Delivered

  • 16 oz of firm Tofu
  • 1 loaf of Sourdough
  • 1 Avocado
  • 1 bunch of Parsley
  • 1 pint Grape Tomatoes



Prep/Cook Time

20 minutes


456 per serving


Please watch the short video above to see how it’s done.

For the Chimichurri

Combine the parsley, oil, vinegar, oregano, garlic, and red pepper flakes in a bowl. Add salt to taste. Reserve 1/2 cup of sauce for serving. Marinate tofu at room temp in the remaining sauce.

For the Tofu

Toast bread on medium.

Lightly oil pan and place on medium heat. Add tofu and tomatoes, sauté until crisp, about 4 minutes per side. Slice avocado and divide evenly between the 4 slices of toast. Place the tofu on top of the avocado, and top with tomatoes. Drizzle with reserved sauce.

Leftover ingredients will be: Garlic, parsley, and sourdough bread. Connect these ingredients with other dishes below.