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Gaucho-Style Tofu with Pistachio Chimmichurri
Chef Anthony takes the typical Gaucho-style Argentinian steakhouse fare and turns it into a creative, plant-based meal. Spiced, marinated tofu 'steak' is seared to crisp perfection and paired with Chef's take on traditional North African couscous, speckled with almond, raisin, and parsley. A nutty pistachio-and-parsley chimmichurri sauce, pickled red onions, and blackened radishes all add acidic balance, making for a well-rounded steakhouse dish without the typical meat and rice.
Nutritional facts
Protein
28g
Carbs
67g
Calories
650
Fat
32g
Ingredients
Chives, Canola and Olive Oil Blend, Pistachios, Red Onion, Almonds, Onion Powder, Garlic Powder, Black Pepper, Garlic, Agave Syrup, Sugar, Onion, Kosher Salt, White Vinegar, Tofu, Blackened Seasoning, Radish, Canola Oil, Couscous, Italian Parsley
Reviews
4.0
Based on 478 reviews
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Mark Posey · 02/25/24
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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.
You can find Anthony Nichols’s meals in...