Skip to main content
Lemon Pepper Tofu with Za’atar White Bean Purée & Caper Vinaigrette
2 Serving Dinner

Lemon Pepper Tofu

with Za’atar White Bean Purée & Caper Vinaigrette

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
410
FAT
11g
CARBOHYDRATES
49g
PROTEIN
30g


Get Recipes Delivered

INGREDIENTS

  1. 14 oz organic extra firm tofu, drained and patted dry
  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. ¼ oz fresh parsley, leaves and tender stems finely chopped
  8. 2 oz grape tomatoes, quartered
  9. 2 tbsp capers
  10. 4 oz green beans, trimmed and halved
  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: Food processor, Baking sheet
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
410
FAT
11g
CARBOHYDRATES
49g
PROTEIN
30g


Get Recipes Delivered

INSTRUCTIONS

1
Bake the tofu

Preheat the oven to 425°F. Tear tofu into 2-inch pieces and add to a foil-lined baking sheet. Add lemon zest, cornstarch, 2 tbsp vegetable oil, a pinch of salt, and ½ tsp black pepper to the tofu and gently toss. Bake until lightly browned and crispy, 25 to 30 minutes.

2
Make the za’atar white bean purée

Add cannellini beans, just half the lemon juice, just half the garlic, za’atar seasoning, 2 tbsp olive oil, a pinch of salt, and ¼ cup warm water to the food processor. Pulse mixture until the cannellini beans are creamy and smooth. TIP: If you prefer, you can substitute water for some of the olive oil.

3
Make the caper vinaigrette

In a medium bowl, combine remaining lemon juice, remaining garlic, parsley, tomatoes, capers, ½ tsp olive oil, and a pinch of salt and pepper and stir to combine.

4
Cook the green beans

Heat a small nonstick skillet over high heat. Add green beans and sprinkle with a pinch of salt. Cook, tossing occasionally, until bright green and starting to crisp, 3 to 5 minutes.

5
Serve

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

SIMILAR RECIPES