Comments on: Za’atar Tofu

By: Katie

Katie — Thu, 16 Jul 2020 11:41:32 +0000

In reply to Amy. Add some balsamic vinegar to the Zahtar and olive oil. Gives it a nice little kick of flavor!

By: Victoria

Victoria — Tue, 10 Jul 2018 20:29:07 +0000

This was a great taken tofu, very different than most other recipes, it was a fresh flavor and made cooking vegetarian for my family (while I’m not veg) fun again.

By: Rachel

Rachel — Thu, 20 Jul 2017 16:16:37 +0000

I just stumbled onto this blog and made this last night! I love the blog name, btw. Anyway, this was delicious. I love za’atar but have only ever used it in olive oil to serve with bread. The tofu encrusted thing is such a great idea!

I have a few suggestions/ observations:
– definitely make sure you marinade the tofu as long as possible, and I would suggest lightly salting before rubbing with the marinade, as well. i notice the recipe does not specify how to cut the tofu, but I cut it into 8 triangles. it browned beautifully in the non-stick skillet.
– we don’t like mushrooms and my husband isn’t a huge fan of cooked tomatoes, so I subbed those for broccoli and roasted red peppers with the onions. i lightly salted all this in the pan as it was cooking. this was also delicious.
– the tahini we have reacted very poorly to being mixed with water. instead of making the tahini sauce as described (is that for powdered tahini, maybe??) I served the dish with tahini straight up, with lemon wedges on the side. the fresh lemon juice combined with the tahini, parsley, and broccoli was perfect! also took care of the acidity the apple cider vinegar would have provided in the sauce.
– serving suggestion: i paired this dish with pearl/ Israeli couscous cooked in veggie broth. It was the perfect compliment.

I just ate the leftovers for lunch and can’t wait to make this again for dinner next week! Thanks for the recipe!

By: erinwyso

erinwyso — Mon, 10 Sep 2012 09:57:05 +0000

In reply to Katy Ionis. Anywhere from two hours to overnight. I just updated the recipe to include this. I hope you enjoy it!

By: Katy Ionis

Katy Ionis — Mon, 10 Sep 2012 05:33:26 +0000

how long do you marinade the tofu for this recipe?

By: adriennefriend

adriennefriend — Mon, 03 Sep 2012 19:30:04 +0000

In reply to adrienne. I'm just thrilled I found your site. You are a new favorite, for sure!

By: erinwyso

erinwyso — Mon, 03 Sep 2012 14:18:15 +0000

In reply to adrienne. Thank you for your incredibly kind feedback, adrienne! I hope you feel better soon -- I am also getting over a 24-hour cold-like thing, kind of crappy for my day off!

By: adrienne

adrienne — Mon, 03 Sep 2012 13:56:10 +0000

Such a good idea! I am new to your blog (this is only my third post) and I feel compelled to comment on each one, if only because your recipes are so divine and your photos so lovely. That shot of your kitty looking down at the skillet is so precious. (I am a crazy cat lady. :)) Thanks for giving me something wonderful to look at on a lazy Labor Day morning – when I'm stuck inside with a cold. 🙁

I think I've only had za'atar a handful of times and it was years ago – and just the typical bread/oil/dipping situation. I tend to avoid it because it has sumac and I've heard that if you're allergic to poison oak/ivy/sumac you shouldn't ingest it. I'm super duper allergic and don't want to test my luck! 🙁

By: Richa

Richa — Thu, 30 Aug 2012 21:51:24 +0000

a- i love za'atar. b- i love your cat waiting to pounce on that delicious tofu:) my dog usually stays around when i take pictures too, coz the food is usually set up in very accessible places:) like the floor

By: erinwyso

erinwyso — Tue, 28 Aug 2012 22:01:05 +0000

In reply to Kristy. Thanks Kristy! Nimrod usually ignores us when we set up a shot, but she was totally into this one for some reason. Maybe she thought za'atar was catnip! : P