Za’atar Roasted Tofu With Chickpeas, Tomatoes and Lemony Tahini Recipe (2024)

Nice weeknight meal.Added more tomatoes. Prepped in advance: marinated both the chickpea/tomato blend and sliced tofu all day. Dinner was ready in 35 minutes! Tahini dressing a bit flat-I added little cayenne and half clove grated garlic along with hefty pinch salt and some pepper. @James W:Roast Chickpea/tomato for 15 min, then add Tofu to sheet pan and roast for another 15 min.

Why does the recipe call for two lemons when the marinade only uses the zest of one (no juice as far as I can tell) and 1/4 c juice from the zested lemon for the tahini sauce? Could not figure out where the second lemon was supposed to be used.

The full 1/4 c of lemon juice goes into the tahini sauce in step 6. Only the zest goes into the marinade. The only reason you need 2 lemons is in case you can't get 1/4 c of juice from 1 lemon, which happens sometimes.

Adding all of the marinade to the sheet pan when you add the tofu makes for way too much oil. Instead, reserve the remaining half of the marinade; stir in the honey (or maple syrup), lemon juice and a couple of tablespoons of peanut butter, instead of the tahini. Thin it with a bit of water if you need to. This becomes your dressing. Delicious!Round out the bowl with steamed farro and sliced zucchini roasted alongside the tofu.

I was confused about the 1/4 a cup of lemon and decided to add to both tomatoes and tahini sauce. Instead of letting the tofu in the oven I air fried it and it was delicious and crispy.

This recipe is easy and delicious! I’d just recommend adding a little garlic to the lemon tahini dressing. I also added spinach and a little oil to the pan 5 minutes before it was done, instead of entirely raw greens, and served with some Spanish rice

For a vegan alternative for the honey, one might try agave or maple syrup.

Homerun! The za'atar mixes beautifully with the sweet roasted tomatoes and crunchy chickpeas. I love the tahini/honey sauce. There were lots of leftovers of the sauce and it will be good with any roasted veggies or crackers. I'm excited about making this again. It's a forgiving recipe too, not too precise. I can see it with firm tofu, extra firm, super firm, more lemon, served with good feta...lots of options.

Loved this, but next time I will plate it on rice to soak up the lovely juices!

The roasted veggies and tofu and the marinade were delicious but serving them on top of salad greens did not work at all for me. I served the leftovers on top of farro (as another commenter suggested), which was great, and will add a green veggie next time.

Yes, some za'atars have mostly thyme and are not good at all. I always have luck with Teeny Tiny Spice Company blends.

Tofu did not get crispy in 15 minutes. Consider adding it all at the beginning.

I'm not sure but maybe just in case the lemons aren't juicy enough to get 1/4 c.

A delicious, vegetarian meal. Due to a last minute change in schedule, prepped ingredients rested in the fridge overnight. Other than that, recipe was followed as written. The tomatoes are amazing here! Even our teenage tofu-resistant vegetarian gave it a thumbs up!

Good but very complicated and confusing to make. I messed up the lemon juice and put it in the marinade among other things.

I accidentally put the lemon juice in the marinade. I roasted broccoli in a separate pan instead of using leafy greens. Everything turned out delicious and was a big hit.

This is incredible. I have doubled the recipe (roasted on two sheets) in order to have leftovers for the week. It is delicious reheated and also cold. I did make a change the second time around, which was to cut the olive oil almost in half; the flavor and texture did not suffer at all, in my opinion.

The honey in the tahini sauce and the soy sauce in the marinade made this dish a bit too sweet overall and the combo of Middle Eastern and SE Asian flavors felt like they were clashing a bit too much—even though the other ingredients are among our faves (chickpeas, za’atar, tomatoes, parsley, tahini) and I therefore went in with high hopes (especially after reading the stellar reviews). Hubby asked me not to repeat this, unfortunately!

This was great! Marinated chick peas and tomatoes all afternoon, marinated tofu after it pressed for a few hours. Made extra dressing and served over mixed greens and a side of roasted spaghetti squash. Just delicious!

This recipe is perfect. It has every quality I want for feeding my family without too much hassle, and for impressing a guest.

Followed hint to marinate all day, baked everything together 30. Served over brown rice. Served w feta. Tahini sauce: added dash of cayenne, squeeze of lemon.

Swapped the slightly boring tahini dressing for some TJs vegan tzatziki and zhoug. The extra spice and tang bumped things up quite a bit. Amazing!

Came out perfectly and is so delicious! I am not sure if it's supposed to be room temperature on top of the greens?

My family loved this. I followed previous reviewers advice and served with farro instead of spinach. I mixed the farro with parsley, lemon juice, salt pepper and a little olive oil. Also, I pan fried the tofu prior to serving. It did not get crisp edges in the oven.

This might be my single most favorite recipe I have made on this app. The tahini flavor perfectly complements the tomatoes and the crispy chickpeas are wonderful. One tip would be to use a large enough baking tray to allow everything to breathe and crisp up. Otherwise fantastic and no notes. 100/10

Amaaaaazing!! The first time I cooked this for my housemate and she said it was in the top five meals she’d ever eaten. I seriously agree. And if I can cook it, anyone can! Love to make it in the summer with tomatoes and parsley right from our garden✨

Added a drained can of diced tomatoes, as the pint of cherry toms looked paltry. Add more lemon juice and more tahini to the dressing (like, double them). Garlic & a little salt wouldn't make anyone mad either.

I have made this with tofu and chicken- so delicious and easy. Get a good Za’atar mix- I love the Teeny Tiny Spice Company’s Za’atar, but i’m sure everyone has a favorite. Recipe really serves 3 if its the only dish served.This is now on dinner rotation, I vary the greens and protein. Chickpeas are perfect for this. Yum.

Delish, beautiful looking vegan dinner! Def add minced garlic to tahini dressing, and use less EVO next time (1/3 C). Air frying instead of roasting the tofu is genius (maybe follow another recipe for marinade or just use soy minced garlic evo). Served on a platter with the yummy stuff all atop the salad greens, w/ cooked farro on the side