Sumac Tofu Fattoush
with Kalamata Olives & Creamy Cucumber Dressing
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- 14 oz organic extra firm tofu, drained and patted dry
- 1 lemon, zested and juiced (divided)
- ¼ cup cornstarch
- 1 tsp ground sumac
- 1 tsp ground cumin
- 1 cucumber, diced
- ¼ cup vegan ranch dressing
- 1 garlic clove, peeled and minced
- 1 Roma tomato, diced
- 1 head of baby romaine lettuce, chopped
- ¼ cup Kalamata olives, roughly chopped
- 1 multigrain flatbread
- 2 tbsp vegetable oil*
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Cut the tofu into 1-inch cubes. Add tofu, lemon zest, cornstarch, sumac, cumin, and a pinch of salt and pepper to a large bowl, and toss to coat. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add coated tofu and cook, tossing occasionally, until crispy and browned in places, 5 to 8 minutes.
Add cucumber and ranch dressing to a small bowl and mix the creamy cucumber dressing.
Add lemon juice, garlic, 1 tbsp olive oil, and a pinch of salt and pepper to a large bowl and stir. Add tomato, lettuce, and olives. Gently toss the fattoush salad.
Set your oven to broil. Toast flatbread until golden brown, 1 to 2 minutes per side. Remove from the oven and cut into quarters. Divide the fattoush salad between plates and top with sumac tofu and toasted flatbread. Drizzle with creamy cucumber dressing. Dig in!