Za’atar Roasted Tofu With Chickpeas, Tomatoes, and Lemony Tahini Recipe by Yewande Komolafe for the New York Times
When I feel sad finishing off the leftovers of any dish, I know it was a winner. THIS DISH FALLS INTO THAT CATEGORY. I loved this dish, and it quickly earned a spot in the regular rotation.
There are great suggestions in the comments, so be sure to check them out. We use a tofu press for recipes like this one. I cut the tofu into chunks instead of slabs, but would probably tear it next time.
Za’atar is an incredibly versatile spice and herb blend. Our current za’atar is a blend from World Market, but you can make your own, too, using a recipe like this one, Za’atar Spice Blend Recipe – Cookie and Kate, or this one, Za’atar Spice Recipe | Feasting at Home.
Let me know if you try it! What’s earned a spot in your regular rotation lately?
