Sauteed black soy tofu with home made chimmichurri sauce served with organic brussels sprouts and carrots from the garden, sauteed in coconut oil, garlic and organic aquaponically-grown rainbow swiss chard. Served over a bed of toasted quinoa.
In a food processor or blendor, mix the following: fresh green onions, fresh oregano, garlic, pepper, red wine, olive oil, Asiago cheese and basil.
Prep Time: 25 Minutes
Cook Time: 30 Minutes