Ingredients

• 1 extra-firm tofu
• 2 tbsps olive oil
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 0.5 tsp salt
• 0.5 tsp black pepper
• 960 mls (4 cups) mixed salad greens
• 240 mls (1 cup) cherry tomatoes
• 1 cucumber
• 5 radishes
• 0.5 red onion
• 2 pita bread
• 2 tbsps lemon juice
• 1 tsp sumac
• 120 mls (0.5 cup) fresh parsley
• 60 mls (0.25 cup) fresh mint
• 240 mls (1 cup) vegan yogurt
• 1 garlic clove
• 1 tbsp dill
• 120 mls (0.5 cup) diced cucumber
• 0.5 tsp salt (for tzatziki)
• 1 tbsp lemon juice (for tzatziki)

Instructions

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. In a bowl, mix olive oil, garlic powder, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Add the tofu cubes and toss to coat evenly. Let it marinate for at least 30 minutes.
3. While the tofu marinates, prepare the fattoush salad. Tear the pita bread into small pieces and toast them in the oven until crispy.
4. Chop the mixed salad greens, cherry tomatoes, cucumber, radishes, and red onion. Combine them in a large bowl.
5. Add the toasted pita bread pieces to the salad along with lemon juice, sumac, chopped parsley, and chopped mint. Toss everything together.
6. For the tzatziki, combine vegan yogurt, minced garlic clove, chopped dill, diced cucumber, salt, and lemon juice in a bowl. Mix well.
7. Heat a skillet over medium heat and cook the marinated tofu cubes until they are golden brown and crispy on all sides.
8. Serve the Lebanese spiced tofu over the fattoush salad with a side of tzatziki.

Notes

• This recipe is a fusion of traditional Lebanese flavors with a vegan twist.
• Ensure the tofu is well-pressed to absorb the marinade better.