In the bowl of a food processor, pulse the parsley, oregano, cilantro, vinegars, garlic, shallot, and chili flakes into well chopped. Slowly drizzle in the olive oil whilst pulsing. Season with salt and pepper to taste. Pour ¾ of the chimichurri into the bag with the tofu and set in the fridge to marinade for at least 1 hour. Reserve the rest of the sauce for dipping on the side.
Over medium high heat, oil a grill pan well. Once hot, place the tofu skewers on the grill, and char on all sides. Serve with the remaining sauce.
This recipe was created by "MasterChef Junior" winner, Alexander Weiss.