[marinakazakova]

Tofu and Vegetables:

cherry tomatoes, halved        5 cups(675 g)

firm tofu, diced         1 lb (454 g)

olive oil          2 tbsp(30 ml)

cauliflower, cut into small florets        1 small

garlic, chopped           2 cloves

green onions, cut into 1/2-inch (1.5 cm) pieces          6

sesame seeds            1 tbsp   

sumac            1 1/2 tsp   

dried oregano               1 1/2 tsp   

Hummus:

organic store-bought or homemade hummus*        1/2 cup   (125 ml)

organic plain Greek yogurt          1/2 cup   (125 ml)

Salt and pepper


Tofu and Vegetables:

With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the tomatoes on the prepared baking sheet. Bake for about 15 minutes or until tender. Season with salt and pepper. Set aside.
Meanwhile, in a large non-stick skillet over medium-high heat, brown the tofu in the oil for 5 minutes. Add the cauliflower and garlic. Cook for about 10 minutes, stirring often, or until the cauliflower is al dente. Season with salt and pepper. Add the green onion, sesame seeds, sumac and oregano. Continue cooking for about 5 minutes, stirring often, or until the vegetables are tender. Gently toss in the tomatoes.

Yogurt Hummus:

In a bowl, combine all the ingredients.
Serve the yogurt hummus with the tofu and vegetables.


*Homemade Hummus:

chickpeas, rinsed and drained        1 can 19 oz (540 ml)

water        1/2 cup (125 ml)

garlic, crushed          2 cloves

tahini (sesame butter)        1/2 cup (125 ml)

Juice of 2 lemons

Salt

Cumin, cayenne pepper, parsley and olive oil (optional)


In a blender or food processor, purée the chickpeas, water, garlic, tahini, lemon juice and salt until smooth.
If desired, sprinkle with cumin, cayenne pepper and/or parsley, and drizzle with olive oil.