adapted from Rabbit and Wolves.
- 1 block extra firm tofu
- 1 Tbsp olive oil
- 1 Tbsp za’atar
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 5 oz plain Greek yogurt
- 2 Tbsp chives, finely chopped
- 2 Tbsp parsley, chopped
- 1/2 tsp garlic powder
- 1 tsp honey or agave
- Juice of 1/2 a lemon
- Pinch of Salt and Pepper
Make the yogurt sauce by mixing all ingredients in a small bowl. Taste and adjust seasoning, and refrigerate until ready to serve. The longer you refrigerate, the better.
- Press tofu for at least 15 minutes. Preheat a large skillet over medium-high heat. Cut the pressed tofu into cubes and drizzle with the olive oil, za’atar, salt, and pepper. Cook the tofu in the skillet until golden on all sides.
- Once the tofu is done, serve immediately with pita bread and yogurt sauce.