I don’t know about you, but since it’s been freezing, all I’ve been eating has been warm, filling and often heavy food. To break out of that rut, I decided to make this salad last night since it’s still warm, filling but on the lighter side and is sort of a reminder that eventually winter will go away and it will be warm again :).
This recipe is adapted from one I found in Yotam Ottolenghi’s Jerusalem, which, if you’ve never checked out, I definitely recommend you do. It has so many creative and original recipes and is making me want to hop on a plane to Jerusalem as soon as possible.
Here’s what you need:
- Block of tofu, pressed and cut into 1 inch cubes
- 1 T sesame oil
- 1 T soy sauce
- 1 T rice vinegar
- 4 medium sized tomatoes, chopped
- 2 large cucumbers (preferably the smaller, Middle Eastern kind)
- 3 medium carrots, peeled and chopped
- 5 T chopped parsley
- 3 T chopped cilantro
- 2 cans of garbanzo beans, rinsed and drained
- 1 T ground cardamom
- 1 T ground cumin
- Juice and zest of 1 lemon
- 5 T of olive oil, plus more for toasting beans
- 1 clove garlic, minced
- Salt and pepper to taste
What you do:
- Begin by combining the sesame oil, rice vinegar and soy sauce in a small bowl. Add in the tofu and stir until coated. Place on a baking sheet and roast in the over at 350 degrees for about 30 minutes or until tofu is golden on the outside. Remove from oven.
- Meanwhile, combine the tomatoes, cucumber, carrots, parsley and cilantro in a large bowl.
- In a separate bowl, combine the garbanzo beans with the cardamom and cumin until coated. Add salt and pepper to taste.
- Heat 1 T olive oil in a medium sized pan. Add the garbanzo beans and cook for about 3-4 minutes on each size or until warmed through. Keep warm.
- In a small bowl, combine the olive oil, lemon juice, zest and garlic. Pour the dressing over the tomato, cucumber and carrot mixture and toss lightly.
- Serve by spreading a layer of the tomato, carrot salad and top with tofu and beans. If desired, you can put a dollop of Greek yogurt on top.