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Sumac Tofu Fattoush with Kalamata Olives & Creamy Cucumber Dressing
2 or 4 Serving Dinner

Sumac Tofu Fattoush

with Kalamata Olives & Creamy Cucumber Dressing

Tags: Less Prep High-Protein Nut-Free
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
800
FAT
35g
CARBOHYDRATES
85g
PROTEIN
36g


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INGREDIENTS

  1. 10 oz extra firm tofu, patted dry and cut into 1-inch cubes
  2. ¼ cup cornstarch
  3. 1 lemon, zested and juiced (divided)
  4. 1 tsp ground sumac
  5. 1 tsp ground cumin
  6. 1 slicing cucumber, diced (divided)
  7. ¼ cup vegan ranch
  8. 2 tbsp red wine vinegar
  9. 1 Roma tomato, diced
  10. 2 oz baby kale
  11. ¼ cup Kalamata olives, roughly chopped
  12. 1 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: sesame, soy, wheat
Tools: Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
800
FAT
35g
CARBOHYDRATES
85g
PROTEIN
36g


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INSTRUCTIONS

1
Crisp the tofu

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.

2
Make the creamy cucumber dressing

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

3
Prepare the salad

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)

4
Serve

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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