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!
SIMILAR RECIPES
VIETNAMESE TOFU BOWLS with Brown Rice & Quick Pickles
RAINBOW SALADS with BBQ Tofu & Blood Orange Balsamic Vinaigrette
THAI MANGO SALADS with Coriander Tofu & Japanese Yam
HALLOUMI TOFU BOWLS with Cucumber Tomato Salad & Tahini Amba Dressing
TOFU SCRAMBLE TACOS with Roasted Pico de Gallo & Chimichurri Potatoes
