
Sumac Tofu Fattoush
with Kalamata Olives & Creamy Cucumber Dressing
INGREDIENTS
- 10 oz extra firm tofu, patted dry and cut into 1-inch cubes
- ¼ cup cornstarch
- 1 lemon, zested and juiced (divided)
- 1 tsp ground sumac
- 1 tsp ground cumin
- 1 slicing cucumber, diced (divided)
- ¼ cup vegan ranch
- 2 tbsp red wine vinegar
- 1 Roma tomato, diced
- 2 oz baby kale
- ¼ cup Kalamata olives, roughly chopped
- 1 flatbread
- 2 tbsp vegetable oil*
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Add tofu, cornstarch, lemon zest, 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. (4-serving meal: use 4 tbsp vegetable oil) TIP: Cook in batches for the 4 serving recipe.
Add just half the cucumber and ranch dressing to a small bowl and mix the creamy cucumber dressing.
Add red wine vinegar, lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper to a large bowl and stir. Add remaining cucumber, tomato, baby kale, and olives. Gently toss the fattoush salad. (4-serving meal: use 2 tbsp olive oil)
Set your oven to broil. Toast flatbread until golden brown, 1 to 2 minutes per side. Cut the flatbread into quarters. Divide the fattoush salad between plates and top with sumac tofu and toasted flatbread. Drizzle with creamy cucumber dressing. Dig in!
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