ACTIVE TIME 25 MINUTES TOTAL TIME 25 MINUTES SERVES 4
✓ Quick Cooking ✓ Vegan
1 cup cherry tomatoes, halved
2 small Persian cucumbers, thinly sliced (about 1 cup)
1/2 cup halved pitted mixed olives
1/2 cup thinly sliced red onion (from 1 onion)
1 Tbsp. fresh lemon juice (from 1 lemon)
4 Tbsp. extra-virgin olive oil, divided
11/4 tsp. kosher salt, divided
1 14-oz. pkg. extra-firm tofu, drained and cut into 3/4-in. cubes
3 tsp. za’atar, divided
3/4 cup hummus
Chopped fresh flat-leaf parsley, for topping (optional)
Pita bread, for serving (optional)
COMBINE tomatoes, cucumbers, olives, onion, lemon juice, 1 tablespoon oil, and 1/2 teaspoon salt in a medium bowl. Toss to coat.
PRESS and pat tofu cubes dry with kitchen towels. Thread 4 pieces tofu onto each of 8 (10-inch) skewers. Place on a plate. Sprinkle with 2 teaspoons za’atar and 1/2 teaspoon salt, turning and rolling skewers to evenly coat in seasoning.
PREHEAT a grill pan or grill to high (450° to 500°F). Carefully brush pan or grates with 2 tablespoons oil. Drizzle tofu with remaining 1 tablespoon oil. Grill skewers, turning occasionally, until grill marks appear on all sides, about 8 minutes. Transfer to a large plate. Sprinkle tofu with remaining 1/4 teaspoon salt.
SPOON 3 tablespoons hummus onto each of 4 plates. Add tomato-olive salad and tofu skewers. Sprinkle remaining 1 teaspoon za’atar over tofu. Top with parsley and serve with pita bread, if desired.
PER SERVING: 392 Calories, 31g Fat (3g Saturated), 0mg Cholesterol, 5g Fiber, 15g Protein, 16g Carbs, 1,239mg Sodium, 0g Added Sugar