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

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.

Tags: High-Protein Nut-Free High Fiber
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
840
FAT
37g
CARBOHYDRATES
86g
PROTEIN
39g

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INGREDIENTS

  1. 10 oz organic extra firm tofu, patted dry and cut into 1/2-inch cubes
  2. 1/4 cup cornstarch
  3. 1 lemon, zested and juiced (divided)
  4. 1 tsp ground sumac
  5. 1 tsp ground cumin
  6. 1 cucumber, diced (divided)
  7. 1/4 cup vegan ranch dressing
  8. 2 tbsp red wine vinegar
  9. 1 Roma tomato, diced
  10. 2 oz baby kale
  11. 1/4 cup Kalamata olives, roughly chopped
  12. 2 flatbreads
  13. 1 tbsp olive oil*
  14. 2 tbsp vegetable oil*
  15. Salt*
  16. Pepper*
  17. *Not included
  18. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  19. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Tools: Large nonstick skillet
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
840
FAT
37g
CARBOHYDRATES
86g
PROTEIN
39g

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INSTRUCTIONS

1
Crisp the tofu

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 ΒΌ cup vegetable oil) (TIP: Cook in batches for the 4-serving meal.)

2
Make the creamy cucumber dressing

Stir together just half the cucumber and ranch dressing in small bowl.

3
Prepare the salad

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)

4
Serve

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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