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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

Lightly crusted tofu, creamy white bean purée, juicy grape tomatoes, and crisp-tender green beans. Talk about texture! A bold caper vinaigrette with lemon juice and bright parsley complements earthy za’atar for a flavorful meal.

Tags: Gluten-Free High-Protein <600 Calories Nut-Free Chef's Choice Less Prep High Fiber Bone Health
SERVINGS
PREP & COOK TIME
30 min
CALORIES
470
FAT
9g
CARBOHYDRATES
59g
PROTEIN
35g

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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 fresh parsley, leaves and tender stems minced
  8. 4 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. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: sesame, soy
Tools: Food processor, Foil-lined baking sheet, Small nonstick skillet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
470
FAT
9g
CARBOHYDRATES
59g
PROTEIN
35g

Get Recipes Delivered

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 4 tbsp 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 4 tbsp olive oil, ½ cup warm water) (TIP: If you prefer, you can substitute water for some of the olive oil.)

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 small nonstick skillet over high heat. Add green beans and sprinkle with 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. Tuck in!

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