Lemon Pepper Tofu

Bring a small saucepan of salted water to a boil for the green beans. In a medium bowl, combine just half the garlic, parsley, tomatoes, just half the lemon juice, capers, ½ tsp olive oil, and a pinch of salt and pepper, and gently toss the caper vinaigrette.

Add green beans to the boiling water and cook until fork-tender, 3 to 4 minutes. Drain green beans and run under cool water to stop the cooking process. Add green beans to the caper vinaigrette.

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

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

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