Name: Za'atar Tofu Salad with Green Beans and Beets
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Ingredients: 150 g Arugula; 200 g Green beans; 150 g Beets (roasted); 300 g Firm tofu; 3 tbsp Extra virgin olive oil; 2 tbsp Za'atar seasoning; 2 tbsp Fresh mint (chopped); 1 (cut into wedges) Lime; to taste Salt; to taste Black pepper; 100 g (crumbled) Feta cheese (optional); 1 medium Sliced avocado (optional); 100 g (halved) Cherry tomatoes (optional)

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Za'atar Tofu Salad with Green Beans and Beets

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Dive into a vibrant bowl of freshness with this Za'atar Tofu Salad! Picture a bed of peppery arugula paired with crisp green beans and sweet roasted beets, all beautifully topped with marinated tofu. Finished with a flavorful za'atar dressing and a sprinkling of fresh mint, this dish is not just eye-catching but also incredibly satisfying. Feel free to customize the salad with your favorite seasonal veggies, or adjust the amount of za'atar to suit your taste. Let your culinary creativity shine!

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Prep Time 15

Cook Time 20

Total Time 45

Servings: 4

Course: Spring

Cuisine: Middle Eastern

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

150 g Arugula
200 g Green beans
150 g Beets (roasted)
300 g Firm tofu
3 tbsp Extra virgin olive oil
2 tbsp Za'atar seasoning
2 tbsp Fresh mint (chopped)
1 (cut into wedges) Lime
to taste Salt
to taste Black pepper
100 g (crumbled) Feta cheese optional
1 medium Sliced avocado optional
100 g (halved) Cherry tomatoes optional

Equipment

Baking tray
Blanching pot (for broccoli)
Large mixing bowl
Chef's knife
Serving dishes (for presentation)

Method

Preheat your oven to 200°C (400°F). Wrap the beets in foil and roast for about 45-60 minutes until tender. Peel and slice after they have cooled slightly.
While the beets are roasting, bring a pot of salted water to a boil. Add the green beans and blanch for about 3-4 minutes until vibrant green and tender-crisp. Drain and set aside.
Drain and press the tofu to remove excess moisture. Cut it into cubes and marinate with olive oil, za'atar, salt, and pepper for 15 minutes.
Heat a non-stick skillet over medium heat. Add the marinated tofu and sauté for about 10-12 minutes, turning occasionally, until golden and crispy on all sides.
In a large mixing bowl, combine the arugula, blanched green beans, sliced beets, and sautéed tofu. Gently mix in the chopped mint.
Transfer the salad to a serving dish. Garnish with lime wedges on the side. Serve immediately and enjoy!

Nutrition

Calories: 320kcalCarbohydrates: 27gProtein: 15gFat: 20gSodium: 250mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 1800IUVitamin C: 35mgCalcium: 150mgIron: 3mg

Notes

Feel free to swap in other greens like spinach or kale if you prefer.
If you're looking to reduce the calories, use less olive oil or skip the optional feta.
This salad is fantastic as a light lunch or dinner.
You can even store the components separately in the fridge for a couple of days, then assemble when you're ready to enjoy.
Happy cooking!

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Za’atar Tofu Salad with Green Beans and Beets