Lower-FODMAP version, adapted from NYT Cooking (https://cooking.nytimes.com/recipes/1023630-zaatar-roasted-tofu-with-chickpeas-tomatoes-and-lemony-tahini)
INGREDIENTS
1 (14-ounce) package firm tofu, drained and patted dry
1 (15½-ounce) can chickpeas, drained, rinsed and patted dry
1 pint cherry or grape tomatoes
Salt and pepper
6 Tbsp lemon juice (2 + 4)
½ cup garlic-infused extra-virgin olive oil
2 Tbsp za’atar dry spice mix
1 teaspoon dried oregano or marjoram
2 Tbsp dried parsley
2 tablespoons soy sauce
¼ cup tahini
1 tablespoon honey
1 (8-ounce) bag leafy greens, such as baby spinach, baby kale or mixed greens
PREPARATION
Cut the tofu into ½-inch-thick slices and place them on a kitchen or paper towel to dry out for an hour or more.
Make the marinade:
Mix oil, za'atar, oregano, dried parsley, and 2 Tbsp lemon juice.
Place tomatoes and chickpeas in a bowl. Season with salt and pepper. Pour half of marinade over chickpeas and tomatoes and toss to combine.
Add soy sauce to remaining marinade and mix. Pour some marinade on a plate, arrange tofu on plate, and pour remaining marinade over tofu slices. Allow to marinate up to an hour.
Make the dressing:
Use a fork or whisk and mix tahini, honey, and 1/4 c lemon juice. Add water and stir to desired consistency.
Cook:
Heat oven to 425 degrees, positioning one rack near top and one rack near bottom.
Cover a sheet pan with aluminum foil. Spread marinated chickpeas and tomatoes over one half, and tofu over other half. Pour any excess tofu extra marinade over the tomatoes and chickpeas.
Place pan on bottom rack and roast for 30 minutes, stirring half-way (keep tofu separate from tomatoes/chickpeas, if possible)
Turn oven to broil and place sheet on higher rack. Broil for 5 minutes until chickpeas are crispy.
Divide the leafy greens among 4 bowls or plates. Spoon chickpeas, tomatoes, and tofu onto greens, and drizzle with lemon-honey-tahini dressing
