2 1/2 cups parsley
5 garlic cloves
5 cups oregano
2 tbsp apple cider vinegar
juice of 1 lemon
1/3 cup extra-virgin olive oil
salt and pepper to taste
pinch of hot pepper flakes
1 lb firm tofu
1 tsp smoked paprika
1 tsp ground cumin
1 tsp onion powder
1/2 tsp ground coriander
Makes 4 servings.

To make chimichurri sauce: Place parsley, garlic, oregano, apple cider vinegar, lemon juice, olive oil, salt, pepper and hot pepper flakes in blender or food processor and pulse until well chopped. Set aside.

Cut tofu brick into four equal blocks. Sprinkle with paprika, cumin, onion powder and coriander and grill on all sides for 3 minutes each.

Top tofu with chimichurri sauce. Serve and enjoy!