Do you enjoy tofu but can't conveniently get it in your neighbourhood market? In the neighbourhood Indian store, tofu is not only a little difficult to obtain, but also pricey. We provide you a DIY recipe that will enable you to prepare protein-rich tofu using basic components. You will love making this recipe because it is so simple. This chickpea tofu can be used in a wide range of dishes, including salads, wraps, curries, and sandwiches. You must bookmark this recipe if you enjoy experimenting with new dishes at home.
Za'atar powder is used to make tofu and chickpeas, which offer the dish's substantial, colourful basis and woodsy flavours. This recipe is filled with flavour and has an edge thanks to the well-known Middle Eastern spice blend. The acidic bursts that the tomatoes make in the salad when they are roasted are a wonderful contrast to the other components' earthy flavours. Once refrigerated, the roasted veggies, chickpeas, tofu, and tahini dressing stay fresh for days. Your bowl will be assembled to order. Eat it for lunch or a light dinner.
Ingredients:
1 (14-ounce) package firm tofu, drained and patted dry
1 (15½-ounce) can chickpeas, drained, rinsed and patted dry
1 pint cherry or grape tomatoes
Salt and pepper
3 garlic cloves
2 lemons
½ cup extra-virgin olive oil
1½ tbsp za’atar dry spice mix
1 tsp dried oregano or marjoram
½ cup chopped flat-leaf parsley
2 tbsp soy sauce
¼ cup tahini
1 tbsp honey
1 (8-ounce) bag leafy greens, such as baby spinach, baby kale or mixed greens
Method:
Turn the oven on to 425 degrees. Tofu should be cut into slices that are 12 inch thick and laid out to dry on a kitchen towel or paper towel. On a half-sheet pan, combine the chickpeas and tomatoes. Season with salt and black pepper. Grate the garlic cloves and one lemon's zest into a big bowl using a Microplane or similar fine grater. Lemon juice can be squeezed to yield 1/4 cup; set aside. Stir together the garlic mixture with the oil, za'atar, oregano, and 1/4 cup chopped parsley. Chickpeas and tomatoes should be covered evenly with half of the marinade, which should be poured over them. Roast for about 15 minutes, or until the chickpeas are heated through and the tomatoes are just starting to burst open. Stir in the remaining marinade with the soy sauce during this time. Slices of tofu should be carefully turned to coat both sides of the dish after being added. Let the tofu marinate while the chickpea mixture cooks, and then arrange the tofu slices among the chickpeas, tomatoes, and any marinade that is still in the bowl. It will take around 15 minutes to roast the tofu until the edges and top start to brown, the tomatoes have released their juices, and the chickpeas are golden brown and crunchy. Mix the tahini, honey, lemon juice that has been set aside, and 2 tablespoons of water while the tofu is roasting. Add salt and black pepper to taste. In four bowls, distribute the leafy greens. Four tablespoons of the tahini mixture should be used to coat the tofu, chickpeas, and tomatoes on the baking sheet. The final 1/4 cup of parsley should be added as a garnish. Pour more dressing over everything and divide evenly among the bowls.
Note: The traditional Middle Eastern seasoning, za'atar, is a blend of sumac, sesame seeds, and savoury dry herbs. You can buy it already blended or make it at home.
