Peruvian Chili Lime Dish with Chimichurri (Vegan)

Peruvian Chili Lime Dish with Chimichurri (Vegan)

A versatile adaptation of April’s salmon recipe, this dish shines with tofu or zucchini, retaining bold flavor.

Ingredients:

• 4 servings of protein (e.g., tofu slices, zucchini rounds)

• 1/4 cup melted butter or olive oil

• 2 tablespoons Spiva Peruvian Chili Lime seasoning

• 2-3 tablespoons melted butter or oil (for searing)

• Chimichurri Sauce: (same as Chimichurri Salmon recipe above)

Instructions:

1. Brush protein with 1/4 cup butter or oil, sprinkle with seasoning.

2. Heat 2-3 tablespoons butter or oil in a skillet over high heat; sear protein 2-4 minutes per side (tofu/zucchini) until caramelized.

3. Prepare chimichurri as per April’s Salmon recipe (steps 3-5).

4. Top seared protein with chimichurri; let rest 1 hour for flavor.

5. Serve warm, with extra sauce on the side.