Sumac Tofu Fattoush
with Kalamata Olives & Creamy Cucumber Dressing
Fattoush is a Lebanese salad made from pieces of toasted flatbread or pita, mixed greens, and fresh vegetables. It boasts a notable floral tartness from sumac, a dried and ground crimson-colored berry. We add crispy tofu to the mix to boost the protein, making this salad a hearty, filling dinner.
Nutrition (per serving)
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INGREDIENTS
- 10 oz organic extra firm tofu, patted dry and cut into 1/2-inch cubes
- 1/4 cup cornstarch
- 1 lemon, zested and juiced (divided)
- 1 tsp ground sumac
- 1 tsp ground cumin
- 1 cucumber, diced (divided)
- 1/4 cup vegan ranch dressing
- 2 tbsp red wine vinegar
- 1 Roma tomato, diced
- 2 oz baby kale
- 1/4 cup Kalamata olives, roughly chopped
- 2 flatbreads
Nutrition (per serving)
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INSTRUCTIONS
Combine tofu, cornstarch, lemon zest, sumac, cumin, and a pinch of salt and pepper in large bowl and toss to coat. Heat 2 tbsp vegetable oil in 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 ¼ cup vegetable oil) (TIP: Cook in batches for the 4-serving meal.)
Stir together just half the cucumber and ranch dressing in small bowl.
Stir together lemon juice, vinegar, 1 tbsp olive oil, and a pinch of salt and pepper in large bowl. Add remaining cucumber, tomato, kale, and olives. Gently toss salad. (4-serving meal: use 2 tbsp olive oil)
Set oven to broil on high. Toast flatbreads until golden brown, 1 to 2 minutes per side. Cut flatbreads into quarters. Divide fattoush salad with kalamata olives between plates and top with sumac tofu and toasted flatbread. Drizzle with creamy cucumber dressing. Dig in!
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