Argentinian Vegetarian Brunch: Spicy Chimichurri Tofu Scramble on Quinoa Toast

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 block (14 oz) extra
• firm tofu
• 1 cup cooked quinoa
• 1/2 cup fresh parsley
• 1/2 cup fresh cilantro
• 4 cloves garlic
• 1 small red onion
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• Salt, to taste
• 4 slices whole grain bread

Instructions

1. Press the tofu block between two layers of paper towels or a clean kitchen towel. Allow it to sit for about 10 minutes to release excess water. Then, crumble the tofu into small pieces and set aside. In a blender or food processor, combine parsley, cilantro, garlic, red onion, olive oil, smoked paprika, cumin, ground black pepper, and salt. Blend until you have a smooth sauce. This is your spicy chimichurri. Add the crumbled tofu into a mixing bowl and pour the blended chimichurri over it. Mix well until the tofu is evenly coated with the chimichurri sauce. Allow it to marinate for about 10 minutes, stirring occasionally. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. Arrange the quinoa covered toast on the lined baking sheet and bake for about 8 minutes, or until golden brown. After the marination time is up, heat a non stick skillet over medium heat. Add the tofu mixture and cook for 4 5 minutes, stirring occasionally, until it starts to firm up and brown. To plate, place two quinoa toast slices on your serving dish. Top with half of the cooked tofu scramble and garnish with fresh parsley and cilantro leaves.

Chef’s Insight

Make sure to press the tofu well to remove excess water for the best results in this recipe

Notes

Adjust the spiciness of the chimichurri according to your preference by adding more or less red pepper flakes