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

Lemon Pepper Tofu

with Za'atar Smashed Chickpeas & Caper Vinaigrette

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
510
FAT
15g
CARBOHYDRATES
58g
PROTEIN
35g

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INGREDIENTS

  1. 2 garlic cloves, peeled and minced (divided)
  2. ¼ oz fresh parsley, leaves and tender stems roughly chopped
  3. 2 oz grape tomatoes, quartered
  4. 1 lemon, zested and juiced (divided)
  5. 2 tbsp capers
  6. 4 oz green beans
  7. 13.4 oz chickpeas, drained and rinsed
  8. 1 tsp za'atar seasoning
  9. 14 oz organic extra firm tofu, drained and patted dry
  10. ¼ cup cornstarch
  11. 2 tbsp + ½ tsp olive oil*
  12. 2 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition.
Allergens: sesame, soy
Tools: Large nonstick skillet, Food processor, Small saucepan
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
510
FAT
15g
CARBOHYDRATES
58g
PROTEIN
35g

View Full Nutrition Label


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INSTRUCTIONS

1
Make the caper vinaigrette

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.

2
Cook and marinate the green beans

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.

3
Make the za’atar smashed chickpeas

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.

4
Cook the tofu

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.

5
Serve

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

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