Spinach, Feta, and Sun Dried Tomato Tofu Skewers with Sumac Onions and Tomato & Cucumber Salad
Serves 1
Spinach, Feta, and Sun Dried Tomato Tofu Skewers with Sumac Onions and Tomato & Cucumber Salad
Serves 1
Directions
- 1Preheat oven to 425°F (220°C).
- 2In a large bowl, combine tofu, sun-dried tomatoes, spinach mixture, feta, coconut aminos, and seasonings.
- 3Add chickpea flour, a little at a time, until the mixture holds together.
- 4If needed, add a flax egg for extra binding.
- 5Form the mixture into meatball-sized rounds.
- 6Place the formed mixture onto soaked wooden skewers.
- 7Chill skewers in the fridge for 10–15 minutes to firm up.
- 8Lightly brush or spray with avocado oil.
- 9Bake for 20 minutes or until golden brown.
- 10Combine sliced onion, sumac, lemon juice, oil, and seasonings in a bowl.
- 11Toss well and let sit for 10–15 minutes to marinate.
- 12Finish with fresh cilantro.
- 13Add cucumber, tomato, and herbs to a bowl.
- 14Drizzle with lime juice and oil.
- 15Season with garlic powder, onion powder, salt.
- 16Toss gently and let sit for a few minutes to allow the flavors marinate.
Ingredients
- 1 block extra firm tofu, crumbled
- 0.25 cup sun dried tomatoes, chopped
- 0.25 cup sautéed spinach with garlic and onion, chopped
- 0.25 cup vegan, gluten-free feta cheese
- 0.25 cup coconut aminos
- to taste Za’atar
- to taste Paprika
- to taste Onion powder
- to taste Granulated garlic
- to taste Salt
- as needed Chickpea flour
- 1 optional Flax egg (1 tbsp ground flax + 3 tbsp water)
- Avocado oil, for brushing
- 1 red onion, thinly sliced
- 1 tbsp sumac
- 0.5 Juice of lemon
- 1 tbsp avocado oil
- to taste Garlic powder
- to taste Onion powder
- to taste Salt and black pepper
- to taste Smoked paprika
- Fresh cilantro, chopped
- 1 cucumber, sliced and cored
- Grape tomatoes, halved
- Fresh cilantro and dill, chopped
- 0.5 Juice of lime
- Avocado oil
- to taste Garlic powder
- to taste Onion powder
- 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.
Related recipes
Fall Honeycrisp Crunch Salad
Greek · Salad
Griddled chicken thighs with chickpeas and watermelon salad
Greek · Salad
Greek Potato Salad
Greek · Salad
Dill Pickle Protein Pasta Salad
Greek · Salad
Pineapple Cucumber Salad
Greek · Salad
Summer Peach Salad
Greek · Salad
Salade fraîche d'été
Greek · Salad5m
Salade aux pois chiches croustillants
Greek · Salad25m
Greek chicken orzo salad
Greek · Salad12m
Watermelon Carpaccio with Feta-Basil-Pistachio
Greek · Salad
Lemon Dill Quinoa Chicken Salad
Greek · Salad
Taboulé Gaspacho
Greek · Salad