Vegan Za’atar Tofu Herb Yogurt (Print Version)
# Ingredients:
→ Za'atar Tofu
01 -
1 block (425 g) extra-firm tofu
02 -
15 ml olive oil
03 -
1 teaspoon dried oregano
04 -
1 teaspoon ground sumac
05 -
1 teaspoon ground cumin
06 -
1 teaspoon sesame seeds
07 -
0.25 teaspoon salt
08 -
0.25 teaspoon ground black pepper
→ Herb Yogurt Sauce
09 -
140 g plain non-dairy yogurt
10 -
2 tablespoons chives, finely chopped
11 -
2 tablespoons parsley, chopped
12 -
0.5 teaspoon garlic powder
13 -
1 teaspoon agave syrup
14 -
Juice of 0.5 lemon
15 -
Pinch of salt
16 -
Pinch of black pepper
# Instructions:
01 -
Drain extra-firm tofu and press using a tofu press or by placing a weighted object on top for at least 15 minutes. The longer the tofu is pressed, the firmer the texture will become.
02 -
Preheat the oven to 190°C and line a baking sheet with parchment paper.
03 -
Cut pressed tofu into uniform cubes and transfer to a bowl. Drizzle olive oil over tofu cubes and toss thoroughly.
04 -
Add dried oregano, sumac, cumin, sesame seeds, salt, and black pepper to the tofu. Toss to evenly coat all surfaces with the spice blend.
05 -
Distribute seasoned tofu cubes in a single layer on the prepared baking sheet. Bake for 20 to 30 minutes, turning cubes once halfway, until golden, firm, and lightly crisped.
06 -
In a mixing bowl, combine non-dairy yogurt, chopped chives, chopped parsley, garlic powder, agave syrup, lemon juice, a pinch of salt, and a pinch of black pepper. Whisk until incorporated. Taste and adjust seasoning as necessary.
07 -
Arrange baked tofu on a serving platter or with flatbread. Drizzle generously with herb yogurt sauce and serve immediately.
# Notes:
01 -
For best results, press the tofu well to remove excess moisture; this improves texture and allows maximum flavor absorption.