I am obsessed with watching food competition shows - or really, any food television show at all. It helps me become inspired, even when watching people cook non-vegan food. This dish did not come from any particular show or dish, but it was definitely a great experiment.
The veggies were the least impressive feat - just some simple steam-bag frozen veggies.
The starch used here isTrader Joe's Harvest Medley, which contains Israeli cous cous, red quinoa, split garbanzos, red and green orzo. REALLY simple to cook - boil water/broth, add some of this mix, bring to boil again, then simmer (covered) for 10 mins.
For the tofu: I drained a 16 oz block of (I think ) extra firm tofu, then sliced into rectangles of a size I felt was manageable, then baked them for about...30?...minutes at 350F. I then pan-fried them in coconut oil until they reached my desired crispiness.
The chimichurri-like sauce was the crown jewel of this dish. At first, I was just blending 4-5 Thai Bird's Eye peppers with 3-4 cloves of garlic with an idea to make some hot sauce. Then, I decided to add the rest of the fresh parsley I had on hand as well as the juice of a small lemon. The mixture was not balanced at all, so I added a dash of avocado oil, a little hunk of cucumber, and some coriander chutney (one of my all time favorite condiments to keep on hand). It evened out