Chimichurri Cauliflower & Tofu

Preheat oven to 425°F. 2. Toss the cauliflower and tofu with 1 Tbsp of olive oil and spread evenly on a lined baking sheet. 3. Roast for 25 minutes, or until the edges start to crisp. 4. While they roast, whisk together the remaining olive oil, vinegar, garlic, oregano, salt, pepper, and chili flakes to create the chimichurri. 5. Drizzle the roasted cauliflower and tofu with the chimichurri and toss gently to combine.