Spinach, Feta, and Sun Dried Tomato Tofu Skewers with Sumac Onions and Tomato & Cucumber Salad

Serves 1
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Directions

  1. 1Preheat oven to 425°F (220°C).
  2. 2Preheat oven to 425°F (220°C).
  3. 3Preheat oven to 425°F (220°C).
  4. 4In a large bowl, combine tofu, sun-dried tomatoes, spinach mixture, feta, coconut aminos, and seasonings.
  5. 5In a large bowl, combine tofu, sun-dried tomatoes, spinach mixture, feta, coconut aminos, and seasonings.
  6. 6In a large bowl, combine tofu, sun-dried tomatoes, spinach mixture, feta, coconut aminos, and seasonings.
  7. 7Add chickpea flour, a little at a time, until the mixture holds together.
  8. 8Add chickpea flour, a little at a time, until the mixture holds together.
  9. 9Add chickpea flour, a little at a time, until the mixture holds together.
  10. 10If needed, add a flax egg for extra binding.
  11. 11If needed, add a flax egg for extra binding.
  12. 12If needed, add a flax egg for extra binding.
  13. 13Form the mixture into meatball-sized rounds.
  14. 14Form the mixture into meatball-sized rounds.
  15. 15Form the mixture into meatball-sized rounds.
  16. 16Place the formed mixture onto soaked wooden skewers.
  17. 17Place the formed mixture onto soaked wooden skewers.
  18. 18Place the formed mixture onto soaked wooden skewers.
  19. 19Chill skewers in the fridge for 10–15 minutes to firm up.
  20. 20Chill skewers in the fridge for 10–15 minutes to firm up.
  21. 21Chill skewers in the fridge for 10–15 minutes to firm up.
  22. 22Lightly brush or spray with avocado oil.
  23. 23Lightly brush or spray with avocado oil.
  24. 24Lightly brush or spray with avocado oil.
  25. 25Bake for 20 minutes or until golden brown.
  26. 26Bake for 20 minutes or until golden brown.
  27. 27Bake for 20 minutes or until golden brown.
  28. 28Combine sliced onion, sumac, lemon juice, oil, and seasonings in a bowl.
  29. 29Combine sliced onion, sumac, lemon juice, oil, and seasonings in a bowl.
  30. 30Combine sliced onion, sumac, lemon juice, oil, and seasonings in a bowl.
  31. 31Toss well and let sit for 10–15 minutes to marinate.
  32. 32Toss well and let sit for 10–15 minutes to marinate.
  33. 33Toss well and let sit for 10–15 minutes to marinate.
  34. 34Finish with fresh cilantro.
  35. 35Finish with fresh cilantro.
  36. 36Finish with fresh cilantro.
  37. 37Add cucumber, tomato, and herbs to a bowl.
  38. 38Add cucumber, tomato, and herbs to a bowl.
  39. 39Add cucumber, tomato, and herbs to a bowl.
  40. 40Drizzle with lime juice and oil.
  41. 41Drizzle with lime juice and oil.
  42. 42Drizzle with lime juice and oil.
  43. 43Season with garlic powder, onion powder, salt.
  44. 44Season with garlic powder, onion powder, salt.
  45. 45Season with garlic powder, onion powder, salt.
  46. 46Toss gently and let sit for a few minutes to allow the flavors marinate.
  47. 47Toss gently and let sit for a few minutes to allow the flavors marinate.
  48. 48Toss gently and let sit for a few minutes to allow the flavors marinate.

Ingredients

  • 1 block extra firm tofu, crumbled
  • 1 block extra firm tofu, crumbled
  • 1 block extra firm tofu, crumbled
  • 0.25 cup sun dried tomatoes, chopped
  • 0.25 cup sun dried tomatoes, chopped
  • 0.25 cup sun dried tomatoes, chopped
  • 0.25 cup sautéed spinach with garlic and onion, chopped
  • 0.25 cup sautéed spinach with garlic and onion, chopped
  • 0.25 cup sautéed spinach with garlic and onion, chopped
  • 0.25 cup vegan, gluten-free feta cheese
  • 0.25 cup vegan, gluten-free feta cheese
  • 0.25 cup vegan, gluten-free feta cheese
  • 0.25 cup coconut aminos
  • 0.25 cup coconut aminos
  • 0.25 cup coconut aminos
  • to taste Za’atar
  • to taste Za’atar
  • to taste Za’atar
  • to taste Paprika
  • to taste Paprika
  • to taste Paprika
  • to taste Onion powder
  • to taste Onion powder
  • to taste Onion powder
  • to taste Granulated garlic
  • to taste Granulated garlic
  • to taste Granulated garlic
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • as needed Chickpea flour
  • as needed Chickpea flour
  • as needed Chickpea flour
  • 1 optional Flax egg (1 tbsp ground flax + 3 tbsp water)
  • 1 optional Flax egg (1 tbsp ground flax + 3 tbsp water)
  • 1 optional Flax egg (1 tbsp ground flax + 3 tbsp water)
  • Avocado oil, for brushing
  • Avocado oil, for brushing
  • Avocado oil, for brushing
  • 1 red onion, thinly sliced
  • 1 red onion, thinly sliced
  • 1 red onion, thinly sliced
  • 1 tbsp sumac
  • 1 tbsp sumac
  • 1 tbsp sumac
  • 0.5 Juice of lemon
  • 0.5 Juice of lemon
  • 0.5 Juice of lemon
  • 1 tbsp avocado oil
  • 1 tbsp avocado oil
  • 1 tbsp avocado oil
  • to taste Garlic powder
  • to taste Garlic powder
  • to taste Garlic powder
  • to taste Onion powder
  • to taste Onion powder
  • to taste Onion powder
  • to taste Salt and black pepper
  • to taste Salt and black pepper
  • to taste Salt and black pepper
  • to taste Smoked paprika
  • to taste Smoked paprika
  • to taste Smoked paprika
  • Fresh cilantro, chopped
  • Fresh cilantro, chopped
  • Fresh cilantro, chopped
  • 1 cucumber, sliced and cored
  • 1 cucumber, sliced and cored
  • 1 cucumber, sliced and cored
  • Grape tomatoes, halved
  • Grape tomatoes, halved
  • Grape tomatoes, halved
  • Fresh cilantro and dill, chopped
  • Fresh cilantro and dill, chopped
  • Fresh cilantro and dill, chopped
  • 0.5 Juice of lime
  • 0.5 Juice of lime
  • 0.5 Juice of lime
  • Avocado oil
  • Avocado oil
  • Avocado oil
  • to taste Garlic powder
  • to taste Garlic powder
  • to taste Garlic powder
  • to taste Onion powder
  • to taste Onion powder
  • to taste Onion powder
  • to taste Salt
  • to taste Salt
  • to taste Salt

Equipment

large bowlovenwooden skewers

Tips

  • Add chickpea flour a little at a time until the mixture holds together.
  • If needed, a flax egg can be added for extra binding, but extra chickpea flour usually works fine.
  • Chill skewers in the fridge for 10–15 minutes to firm up.