About the Recipe
Anti-inflammatory, vegan friendly, gluten free and low gi. This is the perfect mid week dinner.
Ingredients
Ingredients:
600 grams soft tofu, patted dry (handle with care!)
2 tbs za’atar
2 tsp sumac
300 grams baby spinach
1 bunch broccolini
Tahini sauce:
90g tahini
4 tbs lemon juice
3 garlic cloves, minced
1 cup water
Whisk altogether and season.
Preparation
Step 1
Cut tofu into 4 big steaks. Mix the sumac and za’atar together and coat the tofu, along with salt and pepper.
Step 2
In an oven proof sauté pan or cast iron pot, add all the spinach and a little oil and wilt.
Step 3
Take off heat add the tofu steaks on top (so they are not touching the bottom of pan).
Step 4
Add broccolini around steaks.
Step 5
Pour in tahini sauce so it covers the greens (and doesn’t cover the tofu).
Step 6
Drizzle a little more oil onto the tofu steaks.
Step 7
Cover with lid and bake in 220 C oven for 10 min.
Step 8
Remove lid and bake another 10 min.
Step 9
Serve with some fresh herbs and a little more sumac sprinkled on top!