Ingredients
SERVINGS: 2 Serving(s)
- 1 block extra-firm tofu (pressed and cut into 10 cubes)
- 2-3 tablespoons sesame oil
- ¼ - ½ cup everything seasoning
- ½ cup tahini
- ½ cup fresh lemon juice, divided
- 1 teaspoon agave nectar
- 1-2 cloves garlic
- 1 teaspoon chopped ginger root
- ¼ cup water
- 2 plum tomatoes, seeded and diced
- ¼ cup diced red onion
- 1 cup chickpeas
- ¾ cup snap peas, cut into ¼” pieces
- Salt and pepper to taste
Preparation
Preheat oven to 425 degrees and line a sheet pan with parchment.
Toss tofu in sesame oil and coat with everything spice. Arrange on sheet pan and roast for 15-20 minutes, depending on how crispy you want it.
Combine tahini, ¼ cup lemon juice, agave nectar, garlic, and ginger in a small food processor or blender.
Add the water and blend until mixed. If too thick, add more water to thin.
Salt and pepper to taste. Set aside.
Combine tomatoes, onion, chickpeas, and snap peas in a small bowl.
Add reserved ¼ cup lemon juice and a pinch of salt. Taste and adjust salt if necessary.
To plate:
Spoon sauce on bottom of the plate. Add chickpea salad, and top with roasted tofu.
Enjoy!
