Roasted Tofu With Chickpeas, Tomatoes And Tahini Recipe by Ricardo
Cooking Instructions 1 hour plus marinating 1 Remove as much liquid as possible from the tofu (I use a tofu press overnight). Cut the tofu into ½-inch-thick slices. 2 In a small bowl grate the garlic cloves and zest 1 lemon using a Microplane or a fine grater. Add the oil, za’atar, oregano and ¼ cup chopped parsley to the garlic mixture and stir to combine. 3 Transfer half of the mixture to a large bowl and stir in the soy sauce. Add the tofu slices to the bowl and carefully turn each piece to coat both sides. Allow the tofu to marinate. 4 Combine the chickpeas and tomatoes in a large bowl and sprinkle with salt and black pepper to season. Pour remaining half of the marinade over the chickpeas and tomatoes, toss to combine. Let it rest. 5 Heat oven to 425F. Spread tomatoes and chickpeas on a half-sheet pan in an even layer. Roast until the tomatoes are just beginning to burst open and the chickpeas are warmed through, about 15 minutes. 6 Then, nestle the tofu slices, topped with any leftover marinade in the bowl, among the chickpeas and tomatoes on the sheet pan. Roast until the tofu begins to brown around the edges and top, the tomatoes have burst open releasing their juices and the chickpeas are golden brown and crunchy, about 15 minutes. 7 While the tofu roasts, squeeze ¼ cup juice from the lemons. Whisk together the tahini, honey, lemon juice and 2 tablespoons of water. Season to taste with salt and black pepper. 8 Divide the leafy greens among 4 bowls. Dress the tofu, chickpeas and tomatoes on the baking sheet with 4 tablespoons of the tahini mixture and sprinkle with the remaining ¼ cup parsley. Divide evenly among the bowls and spoon additional dressing all over everything. 1 Remove as much liquid as possible from the tofu (I use a tofu press overnight). Cut the tofu into ½-inch-thick slices. 1 Remove as much liquid as possible from the tofu (I use a tofu press overnight). Cut the tofu into ½-inch-thick slices. 2 In a small bowl grate the garlic cloves and zest 1 lemon using a Microplane or a fine grater. Add the oil, za’atar, oregano and ¼ cup chopped parsley to the garlic mixture and stir to combine. 2 In a small bowl grate the garlic cloves and zest 1 lemon using a Microplane or a fine grater. Add the oil, za’atar, oregano and ¼ cup chopped parsley to the garlic mixture and stir to combine. 3 Transfer half of the mixture to a large bowl and stir in the soy sauce. Add the tofu slices to the bowl and carefully turn each piece to coat both sides. Allow the tofu to marinate. 3 Transfer half of the mixture to a large bowl and stir in the soy sauce. Add the tofu slices to the bowl and carefully turn each piece to coat both sides. Allow the tofu to marinate. 4 Combine the chickpeas and tomatoes in a large bowl and sprinkle with salt and black pepper to season. Pour remaining half of the marinade over the chickpeas and tomatoes, toss to combine. Let it rest. 4 Combine the chickpeas and tomatoes in a large bowl and sprinkle with salt and black pepper to season. Pour remaining half of the marinade over the chickpeas and tomatoes, toss to combine. Let it rest. 5 Heat oven to 425F. Spread tomatoes and chickpeas on a half-sheet pan in an even layer. Roast until the tomatoes are just beginning to burst open and the chickpeas are warmed through, about 15 minutes. 5 Heat oven to 425F. Spread tomatoes and chickpeas on a half-sheet pan in an even layer. Roast until the tomatoes are just beginning to burst open and the chickpeas are warmed through, about 15 minutes. 6 Then, nestle the tofu slices, topped with any leftover marinade in the bowl, among the chickpeas and tomatoes on the sheet pan. Roast until the tofu begins to brown around the edges and top, the tomatoes have burst open releasing their juices and the chickpeas are golden brown and crunchy, about 15 minutes. 6 Then, nestle the tofu slices, topped with any leftover marinade in the bowl, among the chickpeas and tomatoes on the sheet pan. Roast until the tofu begins to brown around the edges and top, the tomatoes have burst open releasing their juices and the chickpeas are golden brown and crunchy, about 15 minutes. 7 While the tofu roasts, squeeze ¼ cup juice from the lemons. Whisk together the tahini, honey, lemon juice and 2 tablespoons of water. Season to taste with salt and black pepper. 7 While the tofu roasts, squeeze ¼ cup juice from the lemons. Whisk together the tahini, honey, lemon juice and 2 tablespoons of water. Season to taste with salt and black pepper. 8 Divide the leafy greens among 4 bowls. Dress the tofu, chickpeas and tomatoes on the baking sheet with 4 tablespoons of the tahini mixture and sprinkle with the remaining ¼ cup parsley. Divide evenly among the bowls and spoon additional dressing all over everything. 8 Divide the leafy greens among 4 bowls. Dress the tofu, chickpeas and tomatoes on the baking sheet with 4 tablespoons of the tahini mixture and sprinkle with the remaining ¼ cup parsley. Divide evenly among the bowls and spoon additional dressing all over everything. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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