Name: Vegetarian Chimichurri Bean Salad with Grilled Tofu
Yield: 1
Cuisine: Various
Ingredients: 3.5 g chili powder; 2.5 g onion powder; 6 g garlic, minced; 0.5 g dried oregano; 9 g kosher salt; 10 g lemon juice; 15 g red wine vinegar; 40.5 g olive oil (for marinade); 454 g firm tofu, pressed and sliced into 1/2‑inch slabs (or tempeh); 30 g flat‑leaf parsley, roughly chopped; 15 g cilantro, roughly chopped; 70 g red onion, diced; 340 g roasted red bell peppers, drained and roughly chopped; 425 g garbanzo beans, drained and rinsed; 425 g pinto beans, drained and rinsed; 60 g queso fresco, crumbled (or feta); 3 g garlic, finely minced (for dressing); 0.5 g crushed red pepper; 0.5 g dried oregano (for dressing); 15 g red wine vinegar (for dressing); 15 g lemon juice (for dressing); 59 g extra‑virgin olive oil (for dressing); 6 g kosher salt (for dressing)

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