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Sumac Tofu Fattoush with Kalamata Olives & Creamy Cucumber Dressing
2 Serving Dinner

Sumac Tofu Fattoush

with Kalamata Olives & Creamy Cucumber Dressing

Tags: High-Protein, <600 Calories, Nut-Free
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
600
FAT
32g
CARBOHYDRATES
53g
PROTEIN
26g

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INGREDIENTS

  1. 14 oz organic extra firm tofu, drained and patted dry
  2. 1 lemon, zested and juiced (divided)
  3. ¼ cup cornstarch
  4. 1 tsp ground sumac
  5. 1 tsp ground cumin
  6. 1 cucumber, diced
  7. ¼ cup vegan ranch dressing
  8. 1 garlic clove, peeled and minced
  9. 1 Roma tomato, diced
  10. 1 head of baby romaine lettuce, chopped
  11. ¼ cup Kalamata olives, roughly chopped
  12. 1 multigrain flatbread
  13. 2 tbsp vegetable oil*
  14. 1 tbsp olive oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Tools: Large nonstick skillet
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
600
FAT
32g
CARBOHYDRATES
53g
PROTEIN
26g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Crisp the tofu

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.

2
Make the creamy cucumber dressing

Add cucumber and ranch dressing to a small bowl and mix the creamy cucumber dressing.

3
Prepare the salad

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.

4
Serve

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!

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