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Recipes / No-Salt Crunchy Tofu Sticks with Chimichurri

No-Salt Crunchy Tofu Sticks with Chimichurri

By Tucker Shaw

Published April 11, 2024

Experiment with different ratios of ingredients in the chimichurri. I love parsley, so I lean heavily on it here, but if you’re a big fan of cilantro, adjust accordingly. Although I am generally suspicious of dried herbs, the dried oregano here adds a much more intense flavor than fresh. If tofu is not your thing, use this chimichurri on anything from steak to scrambled eggs.

Photo: Tucker Shaw
Photo: Tucker Shaw
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Chimichurri is also delicious dolloped into a bowl of soup, drizzled over roasted vegetables, or spread into a sandwich. To amp up the tofu, I first dip it in a slurry of cornstarch bolstered with ground spices (you could streamline here by using a salt-free sazon seasoning mix), then dredge the slurried sticks in corn meal for a crunchy exterior and a quiet-but-present background of roasty corn flavor.

This recipe is from Tucker Shaw’s piece, “Turns Out Not Eating Salt Is Not the End of the World.”