Chimichurri Tofu

6 tablespoons olive oil, divided
1 cup fresh parsley leaves, divided
2/3 cup fresh cilantro leaves, divided
½ teaspoon ground cumin
¼ teaspoon crushed red pepper
16 ounces extra firm tofu, drained
¼ teaspoon kosher salt, divided
1 tablespoon fresh oregano leaves
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
2 garlic cloves, chopped
1 shallot, chopped

1. Cut the tofu block in half to get 2 pieces of ½ inch tofu from the 1 inch block. With the two pieces still together, slice them both in half width wise, then cut the halves in half to get 8 ½ inch thick pieces.

2. Combine 2 tablespoons oil, ¼ cup parsley, 1/3 cup cilantro, cumin, and red pepper in shallow dish. Add tofu and turn to coat. Let marinate 5-15 minutes.

3. Preheat grill to medium. Then grill tofu (we used a grill basket) about 5 minutes per side.

4. Combine remaining ¾ cup parsley, 1/3 cup cilantro, ¼ teaspoon salt, oregano, and remaining ingredients in a food processor; pulse 10 times. Drizzle ¼ cup oil through food chute with food processor on. Serve with tofu.

Serves 4