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Lemon Pepper Tofu with Za'atar Smashed Chickpeas & Caper Vinaigrette
2 Serving Dinner

Lemon Pepper Tofu

with Za'atar Smashed Chickpeas & Caper Vinaigrette

Tags: Gluten-Free, <600 Calories, Nut-Free
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
520
FAT
15g
CARBOHYDRATES
60g
PROTEIN
36g

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INGREDIENTS

  1. 2 garlic cloves
  2. 1 shallot
  3. ¼ oz fresh parsley
  4. 2 oz grape tomatoes
  5. 1 lemon
  6. 2 tbsp capers
  7. 4 oz green beans
  8. 13.4 oz chickpeas
  9. 1 tsp za'atar seasoning
  10. 14 oz organic extra firm tofu
  11. ¼ cup cornstarch
  12. 2 tbsp + ½ tsp olive oil*
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy
Tools: Large nonstick skillet, Food processor, Small saucepan
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
520
FAT
15g
CARBOHYDRATES
60g
PROTEIN
36g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare produce

Bring a small saucepan of salted water to a boil. Peel and mince the garlic. Slice the shallot. Roughly chop the parsley. Quarter the tomatoes. Halve, zest and juice the lemon.

2
Make the vinaigrette

Add just half of the minced garlic, sliced shallot, chopped parsley, quartered tomatoes, just half the lemon juice, capers, ½ tsp olive oil, salt, and pepper to a medium bowl, and gently toss the caper vinaigrette. Add green beans to the boiling water and cook until fork-tender, 3 to 4 minutes. Drain the green beans and run under cold water to stop the cooking process. Add cooked green beans to the caper vinaigrette.

3
Make the za’atar smashed chickpeas

Drain and rinse the chickpeas, and add to a food processor. Add remaining minced garlic, remaining lemon juice, 2 tbsp olive oil, za’atar seasoning, a sprinkle of salt, and ¼ cup warm water to the food processor. Pulse mixture 12-15 times so that chickpeas are broken up but not completely smooth. TIP: If you prefer, you can substitute water for some of the olive oil.

4
Cook the tofu

Drain tofu, pat dry, and cut into 1 inch cubes. Add lemon zest, cubed tofu, cornstarch, ½ tsp black pepper and a pinch of salt to a large bowl, and toss to coat. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add coated tofu and cook, tossing occasionally, until crispy and browned in places, 5 to 8 minutes.

5
Serve

Spoon za’atar smashed chickpeas onto the plates. Top with lemon pepper tofu and caper vinaigrette green beans. Tuck in!

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