Za’atar Roasted Tofu

There is a recipe for Za’atar Crusted Chicken Paillard in Dr. Weil’s cookbook, Fast Food, Good Food. In the spirit of trying to eat more plant-based, this recipe was adapted for tofu. Serve alongside the recipe for Lentil Tabbouleh (posted).

QUANTITY AND INGREDIENTS

1 (14-ounce) package firm tofu, drained and pressed, pat dry, cut into 1/2 cubes

2 garlic cloves, grated

1 lemon, zested and juiced (approximately 2-4 Tbsp juice)

1 tablespoons za’atar dry spice mix

1/2 teaspoon dried oregano or marjoram

1/2 tsp salt

1/2 tsp pepper

2 Tbsp extra-virgin olive oil

1 Tbsp cornstach

1/4 cup chopped flat-leaf parsley or mint (for garnish)

Special equipment

1/4-1/2 sheet pan with parchment paper or Silpat

flat bottom glass container with secure lid

PREPARE YOUR MIS EN PLACE

1. Read and reread the recipe. Divide tasks amongst team members.

2. Gather all your ingredients and necessary equipment.

3. Prep all your wet and dry ingredients in separate bowls in preparation for cooking.

INSTRUCTIONS

1) Preheat the oven to 425 degrees (or 400 degrees convection oven). Line a 1/4 sheet pan with parchment paper or a Silpat liner.

2) For the marinade: In the glass container, mix together the garlic, lemon zest and juice, za’atar, oregano, salt and pepper. Slowly whisk in 2 Tbsp oil.

3) Arrange the cubes of tofu in the glass container, top with the marinade, secure lid, and gently coat all sides with the mixture. Allow the tofu to marinate for 20 minutes. Just before roasting, add the cornstarch, secure lid, and coat all sides with the cornstarch.

4) Arrange cubes on the sheet pan. Cubes should be well separated. Roast until the tofu begins to brown around the edges and top, 15 minutes. No need to turn midway through cooking.