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Gaucho-Style Chimichurri Tofu
Chef Anthony presents his unique Gaucho-style tofu plate, meticulously crafted to celebrate the vibrant flavors of South America. Instead of the traditional steak, marinated tofu takes center stage, accompanied by tangy pickled red onions, fragrant yellow rice, hearty red beans, and a zesty chimichurri sauce to tie it all together. Each bite offers a peek into the essence of Gaucho cuisine, and a delicious one at that.
Nutritional facts
Protein
28g
Carbs
82g
Calories
750
Fat
36g
Ingredients
Chives, Canola and Olive Oil Blend, Turmeric, Butter, Extra Virgin Olive Oil, Red Onion, Red Wine Vinegar, Vegetable Base, Onion Powder, Garlic Powder, Black Pepper, Cilantro, Garlic, Red Kidney Beans, Oregano, Sugar, Onion, Basmati Rice, Kosher Salt, White Vinegar, Tofu, Sofrito, Crushed Red Pepper, Canola Oil, Canned Tomato, Italian Parsley
Reviews
4.0
Based on 250 reviews
Lea Maniscalco · 04/04/25
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About Anthony Nichols
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
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