Equipment
* optional
Ingredients
Sheet Pan Roast
- 400 g firm tofu, pressed and cut into 2cm cubes
- 240 g canned chickpeas, drained, rinsed, and thoroughly dried
- 250 g cherry tomatoes, whole
- 30 ml olive oil
- 15 g za'atar
- 15 ml soy sauce
- 3 g garlic powder
Tahini Dressing
- 60 g tahini, well stirred
- 30 ml lemon juice, freshly squeezed
- 45 ml warm water
- 10 g maple syrup
- kosher salt
Base
- 120 g mixed leafy greens, washed and dried
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F and line a large sheet pan with parchment paper to prevent sticking.
Drain and thoroughly pat the chickpeas and tofu cubes dry using clean kitchen towels. Removing excess surface moisture is crucial for achieving a crisp texture in the oven.
In a large mixing bowl, combine the dried tofu cubes, chickpeas, cherry tomatoes, olive oil, soy sauce, za'atar, and garlic powder. Gently toss until all the ingredients are evenly coated with the oil and spices.
Spread the mixture in a single, even layer on the prepared sheet pan. Roast in the preheated 200°C/400°F oven for 25 to 30 minutes. Toss halfway through, stopping when the chickpeas are golden, the tofu has firmed up, and the tomatoes have blistered and burst.
While the sheet pan mixture is roasting, prepare the dressing. In a small mixing bowl, vigorously whisk together the tahini, lemon juice, maple syrup, and warm water until a smooth, pourable consistency is reached. Season with kosher salt to taste.
Divide the fresh leafy greens among four shallow bowls. Top each bed of greens with a generous scoop of the warm roasted tofu, chickpea, and tomato mixture. Drizzle heavily with the prepared tahini dressing just before serving.
Chef's Notes
- Za'atar blends vary widely in their salt content. Always taste your specific blend before adding any extra salt to the roasted components.
- For an even crispier tofu, toss the dried cubes in a light dusting of cornstarch (about 10g) before adding the oil and spices.
- The soy sauce provides an essential umami depth that mimics meatiness in vegetarian dishes; do not skip it, even if cooking Middle Eastern flavors.
- If the cherry tomatoes are particularly large, slice them in half before roasting to ensure they break down and release their juices to form a natural pan sauce.
Storage
Refrigerator: 4 days — Store the tahini dressing, fresh leafy greens, and roasted ingredients in separate airtight containers.
Reheating: Reheat the roasted tofu and chickpeas in a 180C/350F oven for 8 to 10 minutes to restore crispness before assembling with cold greens and dressing.
