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
750kcal
Fat
36g
Ingredients
Tofu, Basmati Rice, Red Kidney Beans, Red Onion, Extra Virgin Olive Oil, Canned Tomato, Garlic, Italian Parsley, Sugar, Canola Oil, Red Wine Vinegar, Oregano, Onion, Butter, Garlic Powder, Sofrito, Onion Powder, Kosher Salt, White Vinegar, Black Pepper, Chives, Cilantro, Crushed Red Pepper, Turmeric, Canola and Olive Oil Blend, Vegetable Base, Black Pepper
Contains milk, soybeans, celery.
Reviews
4.1
Based on 272 reviews
Megan · 10/14/25
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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