Chimichurri Grilled Veg & Tofu Stacks | Abel & Cole
Chimichurri Grilled Veg & Tofu Stacks
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Prep: 20 mins
Cook: 20 mins
Tonight, tuck into the tastiest building blocks around. You’ll need a rainbow of grilled organic veg, slices of tender, smoky tofu and a spicy, herby green Argentinian-inspired sauce for coating and drizzling. A deliciously grown-up excuse to play with your food.
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406 kcal
(per portion)
Ingredients you'll need
  • 200g portobello mushrooms
  • 1 courgette
  • 1 red onion
  • 1 aubergine
  • 225g smoked tofu
  • A handful of coriander
  • A handful of flat leaf parsley
  • 2 tsp dried oregano
  • 1 chilli
  • 2 tbsp red wine vinegar
  • 50g rocket
From your kitchen
  • 3½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat your grill to a high setting. Trim the courgette and cut it into 1cm-thick long, diagonal slices. Peel the onion and cut it into 1cm-thick rounds. Trim the aubergine and cut into 1cm-thick rounds.

  • 2.

    Place the sliced veg in a large bowl and add the portobello mushrooms. Pour in 2 tbsp olive oil with plenty of seasoning and toss.

  • 3.

    Lay the veg in a single layer on a foil-lined tray. You may need to cook the veg in 2 batches, using a couple of baking trays.

  • 4.

    Slide the veg under the grill for 6-8 mins till cooked on one side. Flip the veg over and cook for a further 5-7 mins. Keep an eye on it – you don't want the veg to burn. Meanwhile, cut the smoked tofu into 6 slices.

  • 5.

    Finely chop the coriander and parsley leaves and stalks. Place in a bowl. Finely chop the chilli, flicking out the seeds for less heat if you prefer. Finely chop a quarter of the rocket leaves and add those. Scatter in 2 tsp dried oregano and pour in 2 tbsp red wine vinegar with 1 tbsp oil. Mix with plenty of salt and pepper.

  • 6.

    When the veg is nearly cooked, place a frying pan on a high heat. Pour in ½ tbsp oil then add the tofu slices. Fry for 3 mins on each side.

  • 7.

    Tumble the grilled veg and fried tofu into a large bowl and pour over half the chimichurri dressing. Toss together gently to coat everything well.

  • 8.

    Scatter the remaining rocket onto a couple of plates. Lay slices of veg on top, piling up layers of veg and tofu. Drizzle over the remaining chimichurri dressing. to serve

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