Lemon Pepper Tofu
with Za'atar Smashed Chickpeas & Caper Vinaigrette
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- 2 garlic cloves, peeled and minced (divided)
- ¼ oz fresh parsley, leaves and tender stems roughly chopped
- 2 oz grape tomatoes, quartered
- 1 lemon, zested and juiced (divided)
- 2 tbsp capers
- 4 oz green beans
- 13.4 oz chickpeas, drained and rinsed
- 1 tsp za'atar seasoning
- 14 oz organic extra firm tofu, drained and patted dry
- ¼ cup cornstarch
- 2 tbsp + ½ tsp olive oil*
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
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!