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)
Get Recipes Delivered
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)
Get Recipes Delivered
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!
SIMILAR RECIPES
Tahini Bulgur Bowls with Charred Broccolini & Crispy Lemon Tofu
Harissa Glazed Tofu Steaks with Baby Kale & Cucumber Couscous
Cauliflower Shawarma with Harissa Beet Slaw & Garlic Aioli
Rainbow Salads with BBQ Tofu & Blood Orange Balsamic Vinaigrette
