Peruvian-Style Tofu with Cilantro Sauce

Peruvian chicken is one of our favorite meals, and here is a vegetarian version of the seasonings and sauce that has become a regular in our meal rotation. You can marinade the tofu even the night before, making the actual meal preparation more streamlined.

I like this served on grains or quinoa, with the sauce on top, but I imagine this would also be good on a salad, or as a sandwich filler. Your tofu, you get to choose!

If you have bigger appetites, or more people, this doubles easily.

Also, this sauce is pretty awesome with chicken, and other meats, as well. Just saying...

Peruvian-Style Tofu with Cilantro Sauce

Yield: 4 - 5 servings

Ingredients

Tofu Marinade

1 Tbsp extra-virgin olive oil

3 Tbsp soy sauce

1 tsp salt

1 Tbsp ground cumin

1 tsp sugar

1 Tbsp paprika

Freshly ground pepper

2 14-oz. blocks extra-firm tofu, drained

Sauce and assembly

1 bunch cilantro, bottom 1" of stems removed, cut into 2" pieces

1 tsp onion powder

1 avocado, pit removed, peeled, halved

1 - 3 tsp chili sauce (like Tabasco; amount used depends on how spicy you like things)

1 small garlic clove, crushed

1/3 cup fresh lime juice

½ tsp ground cumin

Vegetable oil (for broiling)

Instructions

In a 9x13 pan, combine olive oil, soy sauce, salt, cumin, sugar, paprika and freshly ground pepper until will combined. Cut each block of tofu cross-wise into 6 planks; transfer to dish and turn to coat each side evenly in marinade. Arrange tofu in a single layer; cover with plastic wrap and let sit at least 30 minutes and up to 12 hours (chill if marinating longer than 30 minutes; no need to bring to room temperature before broiling).

Sauce and assembly

While the tofu is marinating, blend 1 bunch cilantro (stems and leaves), onion powder, avocado, chili sauce, garlic clove, lime juice, cumin, and ¼ cup water in a blender until mostly smooth (some flecks of cilantro are okay). Add more water as needed to achieve your desired consistency. Transfer cilantro sauce to a small bowl and cover with plastic wrap, pressing directly against surface (this will slow down oxidation). Chill until ready to serve.

When ready to broil, heat broiler to high.

Line a baking pan with foil, and lightly grease. Remove tofu from the marinade, and arrange in a single layer on the pan; any remaining marinade can be scooped on the tofu planks. Broil 5 inches from heat 7 minutes. Remove pan from the oven, and carefully flip each plank. Return under broiler for 7 - 10 minutes or until bubbly and browned. Transfer tofu to a platter and serve with cilantro sauce alongside. Enjoy!

Do Ahead: Sauce can be made 2 days ahead. Keep chilled.