Zaatar Crusted Tofu Steaks with Green Tahini
Mediterranean tofu steaks with a crispy zaatar crust, infused with tangy pomegranate and topped with a creamy green tahini. Perfect over a bed of couscous. Vegan and gluten-free.
Ingredients
Tofu Steak
- 1 14 oz. package extra firm tofu
- 2 tablespoon pomegranate molasses**
- 3 tablespoon olive oil*** see notes for an oil-free method
- ½ teaspoon salt
- 2 tablespoon zaatar spice*
- Pomegranate seeds and chopped parsley for garnish optional
Green Tahini
- ½ cup tahini sesame paste
- 3-4 tablespoon lemon juice
- 7-8 tablespoon water
- ½ cup parsley
- ½ teaspoon salt
Instructions
- Preheat oven to 425F. Whisk pomegranate molasses, olive oil, zaatar, and salt in a small bowl.** Drain tofu, pat off excess water and press it for at least 10 minutes. (If you don't have a tofu press, wrap the block in a towel, place a plate over it, and top with something heavy, like a can of beans.)
- Slice tofu block into 4 "steaks." You can do this by slicing the block in half, and then slicing each half so that you have 4 thin steaks. Coat the tofu steaks with the pomegranate-zaatar marinade on all sides and press it onto the tofu. Let sit for at least 10 minutes for the flavors to infuse.
- Place the marinated tofu on a parchment paper lined baking sheet and bake for 25-30 mins, flipping halfway through. If there's any leftover marinade, you can drizzle it over the tofu when you flip it.
- Meanwhile, prepare the green tahini by simply blending all the ingredients together until smooth. Use 7 tablespoon water and 3 tablespoon lemon juice, and then taste the result to see if you would like to add more lemon or a thinner consistency.
- Serve zaatar steaks with green tahini drizzled over. They go excellent over a bed of couscous.**** Top with parsley and pomegranate seeds if desired.
Notes
*It's important to use a high quality za'atar seasoning blend. Zen's Za'atar is an authentic blend I handpicked from the Middle East to deliver you the absolute best, authentic Mediterranean flavors- get it right here!
**I would not omit the pomegranate molasses, because that is what makes the coating so crispy and flavorful! Its thick, sticky texture also really helps stick the zaatar onto the tofu.
***Oil-free method: replace olive oil with 2-3 tablespoon of water. The marinade consistency should be somewhat thick, but still easily spread over the tofu steaks. You may want to press the tofu for at least 20 minutes if using this method, to make sure no excess water is left.
****Couscous: These directions are for the fine type of couscous, as shown in photos. Bring 1 cup of water, ½ teaspoon salt, and 2 tablespoon olive oil (optional) to a boil. Add in 1 cup couscous, ½ teaspoon cumin and ¼ teaspoon black pepper. Remove from heat and cover with a lid- let steam for 5-10 mins. Fluff couscous with a fork and serve.
***Oil-free method: replace olive oil with 2-3 tablespoon of water. The marinade consistency should be somewhat thick, but still easily spread over the tofu steaks. You may want to press the tofu for at least 20 minutes if using this method, to make sure no excess water is left.
****Couscous: These directions are for the fine type of couscous, as shown in photos. Bring 1 cup of water, ½ teaspoon salt, and 2 tablespoon olive oil (optional) to a boil. Add in 1 cup couscous, ½ teaspoon cumin and ¼ teaspoon black pepper. Remove from heat and cover with a lid- let steam for 5-10 mins. Fluff couscous with a fork and serve.
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