with Lemony Cannellini Beans & Kale Radish Slaw
Za’atar is an authentic Middle Eastern mix of herbs and spices, featuring sumac, thyme, oregano, sesame seeds and a touch of salt. The spice will coat the tofu, adding crunch and spice, while fresh vegetables and lemon add lightness. We think you’ll love this new twist on tofu, with tons of flavor in minimal time.
- ½ oz fresh dill
- 13.4 oz cannellini beans
- 1 scallion
- 1 lemon
- 1 stalk celery
- 6 oz curly kale
- 2 radishes
- 15.5 oz Wildwood® Organic Extra Firm Sprouted Tofu
- 2 tsp za’atar
- 3 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Large nonstick skillet
Pick the dill fronds and roughly chop. Drain and rinse the cannellini beans. Thinly slice the scallion. Halve the lemon. In a medium bowl combine the chopped dill, scallion, cannellini beans, juice from half the lemon, and 2 tbsp olive oil. Season lemony cannellini beans to taste with salt and pepper.
Thinly slice the celery. Destem the kale and chop the leaves. Thinly slice the radishes.
Drain and pat the tofu dry with paper towels. Cut into 1 inch cubes. Place a medium nonstick skillet over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the cubed tofu, za’atar and a good pinch of salt. Toss to evenly coat. Cook until browned and crisp, about 3 to 5 minutes each side.
To a large bowl add the chopped kale, 1 tsp olive oil, 2 tsp lemon juice, and a pinch of salt and pepper. With your hands, massage the kale until bright green and soft.
Add the sliced celery and radishes to the massaged kale and toss.
Divide the kale radish slaw between serving bowls. Top with lemony cannellini beans and crispy za’atar tofu. Enjoy!