Grilled tofu with chimichurri charred green beans and pumpkin

Ingredients

  • ¾ block firm tofu cut into steaks and patted dry
  • 2 handfuls green beans
  • 6 x 1cm cross slices of butternut pumpkin
  • half cup chopped fresh parsley
  • half cup chopped fresh coriander
  • (add chilli if required)
  • 2 large cloves garlic microplaned
  • 2 Tbsp red wine vinegar
  • olive oil
  • coarse salt
  • freshly ground pepper
  • soy sauce and sesame oil for splashing while frying
  • 2 large spring onions chopped

Method

  1. Par bake pumpkin - keep firm - do this while moving forward below:
  2. Chop coriander and parsley, place in large bowl. Add chopped spring onions. Microplane garlic on top. Add red wine vinegar to taste. (chimichurri = thisa without spring onions, but with sliced chilli)
  3. prepare ridged pan by heating
  4. pre-mix half a cup of olive oil in bowl, Add salt and pepper. Can add a little sugar if you like it sweet....
  5. When pan is hot enough, coat tofu by tossing in oil in bowl, then line on pan - cook for about 10 minutes, turning every 3 or 4 minutes to ensure bars on both sides. Sprinkle occasionally with a little sesame oil and soy sauce while cooking and turning.
  6. When tofu is done, take off and place in bowl and mix through with herbs while keeping in slabs.
  7. Add beans to oil in bowl, toss until coated, then add to hot plate. Ensure they lie flat to get even bars, and cook turning every couple of minutes accelerating until done. Take off pan and add to bowl with herbs and tofu.
  8. Repeat process with pumpkin, through oil coating, then onto pan. Take care not to cook too soft or leave too hard. When cooked, take off pan and leave on board to on side to cool a little.
  9. Return to herb bowl and break up tofu slabs into chunks by tearing by hand. Toss tofu and beans through the chimichurri evenly, then add to serving bowls.
  10. Place pumpkin slabs on top. Serve.

Serves about 3.