Roasted Tofu with Chickpeas, Tomatoes and Tahini

Name: Roasted Tofu with Chickpeas, Tomatoes and Tahini
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 package firm or extra-firm tofu; 3 cloves garlic; 1-2 lemons; 1/2 cup extra-virgin olive oil; 1 1/2 tablespoons za’atar; 1 teaspoon dried oregano; 1/2 cup chopped flat-leaf parsley; 2 tablespoons soy sauce; 1/2 cup dry chickpeas, soaked, cooked, drained, and patted dry, or 1 (15½-ounce) can chickpeas, drained, rinsed and patted dry; 1 pint cherry or grape tomatoes; Salt and pepper; 1/4 cup tahini; 1 tablespoon honey or agave; 1/2 bag (5 ounces) leafy greens, such as baby spinach, baby kale or mixed greens

Ricardo @tallcook

Manhattan, New York, United States

Being a descendant of Lebanese grandparents, Za’atar is one of my favorite spice blends. So when Yewande Komolafe published in The New York Times the recipe of what looked like a nutritious and delicious dish using za’atar, I decided to try it.

#vegetarian #vegan #meal #dinner

Ricardo @tallcook

Manhattan, New York, United States

#vegetarian #vegan #meal #dinner

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Ingredients

1 hour plus marinating

4 servings

1 packagefirm or extra-firm tofu
3 clovesgarlic
1-2lemons
1/2 cupextra-virgin olive oil
1 1/2 tablespoonsza’atar
1 teaspoondried oregano
1/2 cupchopped flat-leaf parsley
2 tablespoonssoy sauce
1/2 cupdry chickpeas, soaked, cooked, drained, and patted dry, or 1 (15½-ounce) can chickpeas, drained, rinsed and patted dry
1 pintcherry or grape tomatoes
Salt and pepper
1/4 cuptahini
1 tablespoonhoney or agave
1/2 bag (5 ounces)leafy greens, such as baby spinach, baby kale or mixed greens

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Steps

1 hour plus marinating

1

Remove as much liquid as possible from the tofu (I use a tofu press overnight). Cut the tofu into ½-inch-thick slices.
2

In a small bowl grate the garlic cloves and zest 1 lemon using a Microplane or a fine grater. Add the oil, za’atar, oregano and ¼ cup chopped parsley to the garlic mixture and stir to combine.
3

Transfer half of the mixture to a large bowl and stir in the soy sauce. Add the tofu slices to the bowl and carefully turn each piece to coat both sides. Allow the tofu to marinate.
4

Combine the chickpeas and tomatoes in a large bowl and sprinkle with salt and black pepper to season. Pour remaining half of the marinade over the chickpeas and tomatoes, toss to combine. Let it rest.
5

Heat oven to 425F. Spread tomatoes and chickpeas on a half-sheet pan in an even layer. Roast until the tomatoes are just beginning to burst open and the chickpeas are warmed through, about 15 minutes.
6

Then, nestle the tofu slices, topped with any leftover marinade in the bowl, among the chickpeas and tomatoes on the sheet pan. Roast until the tofu begins to brown around the edges and top, the tomatoes have burst open releasing their juices and the chickpeas are golden brown and crunchy, about 15 minutes.
7

While the tofu roasts, squeeze ¼ cup juice from the lemons. Whisk together the tahini, honey, lemon juice and 2 tablespoons of water. Season to taste with salt and black pepper.
8

Divide the leafy greens among 4 bowls. Dress the tofu, chickpeas and tomatoes on the baking sheet with 4 tablespoons of the tahini mixture and sprinkle with the remaining ¼ cup parsley. Divide evenly among the bowls and spoon additional dressing all over everything.