Roasted Tofu with Chickpeas, Tomatoes and Tahini

Notes

Sheet-pan roasted tofu and chickpeas marinated in za'atar, garlic, and olive oil, served over leafy greens with bright tahini-lemon dressing. Mediterranean-inspired, naturally vegan.

Texture: Crispy tofu edges, burst cherry tomatoes, crunchy chickpeas. Flavor: Za'atar spice, tahini creaminess, lemon brightness.

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• Za'atar: Signature spice blend (sesame, sumac, thyme). Essential to this dish's character.
• Tofu prep: Dryness = crispiness. Don't skip the pressing step.
• Vegetarian & vegan: Naturally both.
• Make ahead: Marinades can be prepared ahead; tofu/veggies marinate while you work.

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Recipe source: Yewande Komolafe, New York Times Cooking URL: https://cooking.nytimes.com/recipes/1023630-zaatar-roasted-tofu-with-chickpeas-tomatoes-and-lemony-tahini Date added: 2026-04-23 Status: Ready to cook Note: This is a Lebanese za'atar-inspired recipe from Ricardo.

Ingredients

For the Tofu & Marinade

Item	Amount
Firm or extra-firm tofu	1 package
Garlic cloves	3
Lemons	1–2
Extra-virgin olive oil	½ cup
Za'atar	1 ½ tbsp
Dried oregano	1 tsp
Flat-leaf parsley, chopped	½ cup
Soy sauce	2 tbsp

For the Roasted Vegetables

Item	Amount
Chickpeas (cooked/drained)	½ cup dry (soaked, cooked) OR 1 can (15½ oz), drained & rinsed
Cherry or grape tomatoes	1 pint
Salt & pepper	To taste

For the Tahini Dressing

Item	Amount
Tahini	¼ cup
Lemon juice	¼ cup (from above lemons)
Honey or agave	1 tbsp
Water	2 tbsp
Salt & pepper	To taste

For Serving

Item	Amount
Leafy greens (spinach, kale, mixed)	½ bag (5 oz)
Fresh parsley	Remaining ¼ cup

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Instructions

Prep (1 hour)

1. Press tofu: Remove as much liquid as possible from tofu (use tofu press overnight, or wrap in paper towels + weight for 30+ min). Cut into ½-inch-thick slices.

Build Marinades

1. Garlic-herb base: In small bowl, grate garlic cloves and zest 1 lemon (Microplane or fine grater). Add oil, za'atar, oregano, and ¼ cup chopped parsley. Stir to combine.

2. Two marinades:

3. For tofu: Transfer half of mixture to large bowl, stir in soy sauce. Add tofu slices, carefully coat both sides. Marinate.
4. For vegetables: Combine chickpeas and tomatoes in separate bowl. Sprinkle with salt & pepper. Pour remaining half of marinade over, toss. Let rest.

Roast

1. First roast (15 min at 425°F): Spread tomatoes and chickpeas on half-sheet pan in even layer. Roast until tomatoes just begin to burst, chickpeas warmed through (~15 min).

2. Second roast (15 min): Nestle tofu slices (with leftover marinade) among chickpeas and tomatoes. Roast until tofu browns around edges, tomatoes burst open, chickpeas are golden and crunchy (~15 min).

Tahini Dressing

1. While tofu roasts: Squeeze ¼ cup lemon juice. Whisk together tahini, honey, lemon juice, and 2 tbsp water. Season with salt & pepper to taste.

Assemble & Serve

1. Build bowls: Divide leafy greens among 4 bowls. Dress tofu, chickpeas, and tomatoes on baking sheet with 4 tbsp tahini mixture. Sprinkle with remaining ¼ cup parsley. Divide evenly among bowls. Spoon additional dressing over everything.

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Nutrition (per serving, estimated)

• Calories: ~618
• Protein: 18g
• Fat: 45g
• Carbs: 38g

Estimated from the ingredients — amounts and serving size vary, so treat it as a ballpark.