Smoky Mexican Chickpeas and Cranberry Chimichurri Grilled Tofu

smoky mexican chickpeas and cranberry chimichurri tofu

Vegan MoFo 2011 - Vegan Month of FoodSometimes I’m in the mood for channa masala, but I’m out of canned (and fresh) plain tomatoes. So I grab whatever tomatoes I have – in this case, Muir Glen Organic Fire-Roasted Diced Tomatoes with Adobo flavor. They said “NEW” on the label, yet were on clearance at the grocery store. Go figure, but I stocked up. I’m glad I did, because I think they have been discontinued. Boo! If you can’t find them, you could probably use their regular fire-roasted tomatoes, and add two or three tablespoons of adobo sauce.

For the tofu marinade, I had some cilantro and jalapeños that needed to be used. The immersion blender was already out from blending the tomatoes (nobody around here likes tomato chunks except me). So I decided to throw some fresh cranberries in the blending cup with the cilantro and jalapeño and make a tart and spicy chimichurri sauce to marinate the tofu. I left the seeds and ribs in the jalapeño, and the resulting sauce was quite spicy. You can de-seed your pepper if you want less heat.

I love how this marinade worked. Some parts of the tofu immediately took on a pink color from the cranberries, and other parts were dyed green with cilantro. Pretty tofu!

 

Smoky Mexican Chickpeas

Serves 4.

Ingredients:
1 tbsp olive oil
1/2 cup chopped onion
1 tsp Mexican oregano
1 tsp cumin
3 cloves garlic, pressed or minced
2 tsp smoked paprika
2 14.5 oz cans Muir Glen Organic Fire-Roasted Diced Tomatoes with Adobo flavor
1 15 oz can chickpeas, or your own fresh-cooked chickpeas
1 cup water
salt and pepper (to taste)

Directions:
In a heavy pan, heat olive oil and saute onions until translucent. Add oregano, cumin, and garlic. Saute until fragrant.

Add paprika, tomatoes, chickpeas, and water. Season with salt and pepper to taste. Cover and simmer for 45 minutes or longer, until chickpeas are tender. Adjust seasoning if necessary. Serve over hot basmati rice.

 

cranberry chimichurri tofu

Cranberry Chimichurri Grilled Tofu

Serves 4.

Ingredients:
1 pound extra firm tofu, pressed and sliced into squares or triangles
3/4 cup cilantro, leaves and stems, packed tightly
1/2 jalapeño pepper, chopped (de-seeded if you want it less spicy)
1/2 cup fresh cranberries
1 tbsp olive oil
1/4 cup water
1/4 tsp salt
fresh ground black pepper, to taste

Directions:
Combine all ingredients except tofu in a blender, food processor, or cup for an immersion blender. Blend thoroughly until smooth.

Pour sauce over tofu and marinate for at least a half hour.

Grill tofu on a oiled indoor grill or outdoor grill until browned on each side.

 

4 thoughts on “Smoky Mexican Chickpeas and Cranberry Chimichurri Grilled Tofu”

    1. I decided to write to Small Planet Foods and see where I can find them again, or if they’re being discontinued. Thanks for the compliment, Jackie!

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