Name: Warm Legume and Fried Tofu Salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 tbsp mustard seeds; 1 tbsp coriander seeds; 2 tsp cumin seeds; 1 cup (140 g) butternut squash, peeled, seeds removed and diced; 3 tbsp (45 ml) olive oil; 6 green onions, thinly sliced; 1 garlic clove, finely chopped; 1 can (19 oz/540 ml) chickpeas, rinsed and drained; 1 can (19 oz/540 ml white beans, rinsed and drained; 2 ½ cups (340 g) cherry tomatoes, halved; ¼ cup (10 g) dill, finely chopped, plus more for serving; 1 lemon, zest finely grated and juiced; 1 lb (450 g) firm tofu, patted dry and cut into 4 large slices; ½ cup (60 g) feta cheese, crumbled; ¼ cup (40 g) sunflower seeds, roasted; Lemon wedges, for serving

Preparation

- In a spice grinder or using a mortar and pestle, finely grind the mustard seeds, coriander seeds and cumin seeds. Set aside.
- In a large non-stick skillet over medium-high heat, cook the butternut squash in 2 tbsp (30 ml) of the oil for 5 minutes or until it starts to brown.
- Add 2 tsp of the spice mixture, the green onions and garlic. Cook for 2 minutes while stirring. Add the chickpeas, white beans and tomatoes. Mix to combine and cook for 2 minutes.
- Remove from the heat. Add the dill, lemon zest and half the lemon juice. Season with salt and pepper. Transfer to a serving dish and let cool.
- Drizzle the remain lemon juice over both sides of the tofu, then cover with the remaining spice mixture. Season with salt and pepper.
- In the same skillet over medium heat, cook the tofu slices in the remaining oil for 3 to 5 minutes each side or until they are nicely golden.
- Place the tofu on top of the warm salad. Top with crumbled feta, sunflower seeds, a few fronds of dill and lemon wedges.

Warm Legume and Fried Tofu Salad

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