Lemon Pepper 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)

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)

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)

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)

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