Tuesday, 4/28/26

Tried out a new tofu recipe from the NYT: Za’atar Roasted Tofu With Chickpeas, Tomatoes and Lemony Tahini. Well, I didn't have chickpeas, but they weren't missed. I also found the directions overly complicated (maybe I was still tired from my trip?) so I streamlined it by marinating the tofu for a few hours and then roasting it along with the cherry tomatoes (note: use lots of tomatoes!). I used some of the marinade as a dressing for spinach, and then served everything over rice. So tasty, even if I did forget the garlic in the tahini (also thought the tahini would have benefited from a little yogurt or sour cream). A keeper.