Blue Plate Special #19: Cilantro Chimichurri Tofu with Sweet Roasted Vegetables over Rice

Chimichurri sauce is an outstanding use of flavors and is so simple: fresh cilantro and parsley make it green and fresh.  It has a little bite to it so I roasted butternut squash, zucchini, onions and sweet corn for a lovely contrast. Can’t wait to figure out more dishes to make with it!

1 box extra firm tofu
1 small butternut squash
1 zucchini
1 big onion
1 cup frozen corn
1 cup rice
1 cup homemade chimichurri sauce

Press the tofu.  Preheat the oven to 400.

Peel and dice the butternut squash. Dice up the zucchini. Slice the onions into big chunks. Toss them with olive oil, salt and pepper. Turn out onto a sheet pan lined with tin foil. Roast for 25 to 30 minutes.  When there are about 10 minutes left, add the corn. Be sure to salt the vegetables again.

Get the rice going.

Cut the tofu into triangles and brush both sides with chimichurri sauce. When everything is almost ready, heat up a grill pan. Grill the tofu until you see marks and then turn it over.

To plate, place some chimichurri sauce on the bottom of the plate, add rice, top with vegetables, and top with tofu. Top with more chimichurri!  Enjoy!

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