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Lemon Pepper Tofu with Za’atar White Bean Purée & Caper Vinaigrette
2 or 4 Serving Dinner

Lemon Pepper Tofu

with Za’atar White Bean Purée & Caper Vinaigrette

This dish is all about texture: lightly crusted tofu, creamy white bean puree, juicy grape tomatoes, and crisp-tender green beans. A bold caper vinaigrette with lemon juice and bright parsley highlights the herby, earthy za'atar.

Tags: Gluten-Free High-Protein <600 Calories Nut-Free Chef's Choice Low Sodium High Fiber
Cook Time
2 Servings  |  45 min 4 Servings  |  55 min

Nutrition (per serving)

CALORIES
450
FAT
10g
CARBOHYDRATES
54g
PROTEIN
36g

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INGREDIENTS

  1. 10 oz organic extra firm tofu, patted dry and torn into bite-size pieces
  2. 1 lemon, zested and juiced (divided)
  3. 2 tbsp cornstarch
  4. 13.4 oz cannellini beans, drained and rinsed
  5. 2 garlic cloves, peeled and minced (divided)
  6. 1 tbsp za'atar seasoning
  7. 0.25 oz parsley, leaves and tender stems minced
  8. 3/4 cup grape tomatoes, quartered
  9. 2 tbsp capers
  10. 4 oz green beans, trimmed and halved
Allergens: sesame, soy
Tools: Small non-stick skillet, Food processor, Foil-lined baking sheet
Cook Time
2 Servings  |  45 min 4 Servings  |  55 min

Nutrition (per serving)

CALORIES
450
FAT
10g
CARBOHYDRATES
54g
PROTEIN
36g

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INSTRUCTIONS

1
Bake the tofu

Preheat oven to 425°F. Combine tofu, lemon zest, cornstarch, 2 tbsp vegetable oil, a pinch of salt, and ½ tsp black pepper on foil-lined baking sheet and gently toss. Bake until lightly browned and crispy, 25 to 30 minutes. (4-serving meal: use ¼ cup vegetable oil, 1 tsp black pepper)

2
Make the za’atar white bean purée

Combine cannellini beans, just half the lemon juice, just half the garlic, za’atar, 2 tbsp olive oil, a pinch of salt, and ¼ cup warm water in food processor. Pulse mixture until beans are creamy and smooth. (4-serving meal: use ¼ cup olive oil, ½ cup warm water)

3
Make the caper vinaigrette

Stir together remaining lemon juice, remaining garlic, parsley, tomatoes, capers, ½ tsp olive oil, and a pinch of salt and pepper in medium bowl. (4-serving meal: use 1 tsp olive oil)

4
Cook the green beans

Heat ½ tsp olive oil in small nonstick skillet over high heat. Add green beans and a pinch of salt. Cook, tossing occasionally, until bright green and starting to crisp, 3 to 5 minutes. (4-serving meal: use 1 tsp olive oil)

5
Serve

Spoon za’atar white bean purée onto plates. Top with lemon pepper tofu, green beans, and caper vinaigrette. Tuck in!

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