Grilled Tofu With Chimichurri Sauce And Avocado Cucumber Salad - cooking recipe

Ingredients

1 (15 ounce) package firm tofu
4 slices whole-grain bread
CHIMICHURRI SAUCE
1/2 cup red onion, minced
1/2 cup cilantro, chopped
1/3 cup extra virgin olive oil
1/4 cup sherry wine vinegar
2 tablespoons oregano, chopped
1 tablespoon garlic, minced
1 -2 teaspoon sea salt
1/2 teaspoon red pepper flakes, crushed
fresh ground black pepper (to taste)
SALAD
1 Hass avocado, thinly sliced
7 ounces japanese cucumbers, sliced into 1/4 inch rounds
1/4 teaspoon sea salt
fresh ground black pepper (to taste)
squeeze lemon
2 teaspoons extra virgin olive oil (for drizzling)

Preparation

Preheat a grill or grill pan.
Combine sauce ingredients in a small bowl. Place in an air-tight container for an hour or up to several days in advance. Remove from refrigerator 30 minutes prior to serving.
Combine salad ingredients, gently adding the avocado last. Refrigerate until needed.
Pat the tofu slices dry with paper towels. Slice into four pieces. Brush the tofu and bread on both sides with 2 tablespoons of olive oil and season with salt and pepper. Grill the bread over moderately high heat, turning once, until lightly charred, about 2 minutes. Grill the tofu, turning once, until grill marks form and the tofu is heated through, about 6 minutes.
Transfer the grilled bread and tofu pieces to plates. Top with salad. Drizzle with chimichurri sauce. Serve immediately.