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Za’atar and Sumac-Roasted Tofu
Main Dish / Vegetarian / Plant-based / Vegan
The combination of red onions, garlic, lemon, and warm spices, including za’atar, sumac, and cinnamon, make this dish colorful, tasty, and blissfully aromatic. The simplicity of tossing all the ingredients together, marinating and then roasting them makes this an impressive dish with little effort.
Recipe by Jodi Bornstein, MS, OTR/L (@redgatekitchen)
Ingredients
1 14-oz extra-firm tofu block, drained, pressed, cubed
3 to 4 Tbsp cornstarch
1 red onion, thinly sliced
1 lemon, thinly sliced
2 large cloves of garlic, crushed
5 Tbsp olive oil
2 Tbsp za’atar
1 Tbsp sumac
1 tsp ground cinnamon
1 cup veggie broth (you can substitute water if needed)
11⁄2 tsp kosher salt
1⁄2 tsp freshly ground black pepper
Topping:
1⁄4 cup slivered almonds or pine nuts
1⁄2 cup chopped flat-leaf parsley
Directions
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Preheat oven to 425˚F.
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Coat the cubed tofu in cornstarch.
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Line a large-rimmed sheet pan with parchment paper.
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Slice the red onion and lemon. Toss them into a big bowl.
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To the sliced onion and lemon, add the za’atar, sumac, cinnamon, olive oil, veggie broth, salt, pepper, and two crushed garlic cloves.
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Toss the cubed tofu in with the marinade ingredients, making sure to coat evenly.
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Transfer the tofu and all the marinade ingredients to the rimmed sheet pan.
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Roast for approximately 30-35 minutes, adding in the slivered almonds or pine nuts for the last 10 minutes of roasting.
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Sprinkle with chopped parsley.
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Recipe from Plant Forward by Jodi Bornstein.
