Kale & White Bean Salad with Za'atar Seared Tofu

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Step 1

Use the tofu press to press the tofu for 30 minutes to an hour.

Step 2

When the tofu is pressing, make the marinade. To a baking dish or pan, add the olive oil, lemon juice, garlic, za'atar, salt and pepper to taste. Whisk to combine.

Step 3

After the tofu is done pressing, slice into 8 equal pieces.

Step 4

Coat both sides of the tofu in the marinade. Marinate the tofu for at least an hour.

Step 5

Preheat the oven to 350 F.

Step 6

After the tofu is done marinating, transfer tofu slices to a cookie sheet lined with parchment paper.

Step 7

Place the marinated tofu slices on the cookie sheet. Bake for 45 minutes, flipping the tofu halfway through the cooking time.

Step 8

Prepare the kale by stripping the leaves from the stem, stacking them on top of one another and using a sharp chef's knife to very thinly slice them. Transfer the kale to a large bowl and set aside.

Step 9

In a small bowl whisk together the tahini, lemon juice, water, dijon mustard, maple syrup, salt, and pepper until fully combined. Taste and adjust for seasoning. Pour the dressing over the prepared kale and toss to combine.

Step 10

Add the cannellini beans to the salad bowl along with the avocado and sprinkle on the pumpkin and sesame seeds.

Step 11

Top the salad with the tofu and serve immediately.