Sumac Tofu Fattoush
with Kalamata Olives & Creamy Cucumber Dressing
View Full Nutrition Label
Get Recipes Delivered
- 1 lemon
- 1 shallot
- 1 garlic clove
- 1 head of baby romaine lettuce
- 1 Roma tomato
- 1 Persian cucumber
- ¼ cup Kalamata olives
- 14 oz organic extra firm tofu
- ¼ cup cornstarch
- 1 tsp ground sumac
- 1 tsp ground cumin
- ¼ cup Follow Your Heart® High Omega Vegan Ranch Salad Dressing
- 2 tbsp vegetable oil*
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Zest, halve and juice the lemon. Thinly slice the shallot. Peel and mince the garlic. Combine the lemon juice, sliced shallot, and minced garlic in a large bowl and sprinkle with salt. Chop the baby romaine lettuce. Dice the tomato. Dice the cucumber. Roughly chop the olives. TIP: You can also use a microplane to grate the garlic.
Drain tofu, pat dry, and cut into 1 inch cubes. Add lemon zest, cubed tofu, 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. TIP: The drier the tofu, the crispier it will get.
Add 1 tbsp olive oil, salt, and pepper to the shallot and garlic in the large bowl. Stir to combine. Add diced tomato, chopped lettuce, and chopped olives. Gently toss the fattoush salad. In a separate bowl, mix together diced cucumber and ranch dressing.
Divide the fattoush salad between plates and top with sumac tofu. Drizzle with creamy cucumber dressing. Dig In!