Grilled Tofu With Chimichurri

• 16 ounces extra firm tofu, drained
• 2 tablespoons fresh oregano
• 1 cup fresh parsley
• 2 cloves garlic, peeled
• 1/4 teaspoon hot red pepper flakes
• 3 tablespoons white wine vinegar
• 2 tablespoons extra virgin olive oil
• salt

1. Cut tofu block in half to get 2 pieces of 1/2 inch tofu from the 1 inch block.
2. With the 2 pieces still together, slice them both in half width wise, then cut the halves in half to get 8 1/2 inch thick pieces.
3. Blot the cut tofu dry between paper towels.
4. In a food processor or spice mill, grind the oregano, parsley, garlic, and pepper flakes until finely minced.
5. Add the vinegar and 1 tbsp oil to the spice mixture and blend until a rough sauce forms.
6. Transfer spice mixture to a bowl and season with salt to taste.
7. Brush tofu slices with remaining tbsp of olive oil, then grill over medium flame or in a grill pan on medium high heat for about 5 minutes per side.
8. Plate the tofu slices after grilling and spoon sauce over grilled pieces just before serving.

fresh oregano, fresh parsley, garlic, hot red pepper, white wine vinegar, extra virgin olive oil, salt

Taken from www.food.com/recipe/grilled-tofu-with-chimichurri-40861 (may not work)