by Mozzified Contributor Shaina Shealy
Prep time: 1-2 hours
Serves: 7 – 10 as a side dish and 4-7 as a main dish
- 3 medium sized carrots, peeled and sliced lengthwise into strips
- 3 cups (one large box) of cherry tomatoes, halved
- 2 medium purple onions, chopped into 1/2 in pieces
- 2 medium eggplants, chopped into 1 inch chunks
- 1 tbs olive oil
- juice and zest of one lemon
- 2 cups chick peas, cooked (or canned) and drained
- 1 tbs olive oil
- 1/2 tsp cinnamon
- 1/tsp cumin
- pinch of cayenne powder or chili flake
- salt to taste
- 1 (or more) 16 oz box of extra firm tofu
- 1 (or more) tbs olive oil
- 4 heaping tbs crude tahini
- 1/3 cup toasted sesame seeds
- sprinkle of sumac
- sprinkle of zatar
Preheat oven to 250 degrees (use convection setting if you can). Toss carrots, tomatoes and onions in olive oil, salt and pepper and lay flat on baking sheet (preferably lined with parchment paper). Allow to slowly roast in oven for about 35 – 50 minutes until tomatoes are wrinkled, onions are browned, eggplant is soft and carrot edges are crisp. Check frequently – it turns from browned to burnt quickly! When done, mix with lemon juice and zest. Allow to cool.
While your veggies are in the oven, mix cinnamon, cumin, cayenne, salt and olive oil. Add chickpeas until coated. Lay flat on baking sheet covered in parchment paper. Set aside.
Up the oven to 350 once veggies are done.
Remove the tofu from its packaging and pat dry with paper towels. Cut tofu into cubes and allow excess liquid to drain. While draining, prepare mixture of olive oil, zatar, sumac and salt. Mix tofu cubes with the zatar mixture so that each cube of tofu is covered with a green powder coating. Lay flat on baking sheet covered in parchment paper.
Bake tofu and chickpeas (on separate baking sheets) until golden and crispy at 350 – this should take 30 – 50 minutes. The zatar and cinnamon will make your kitchen smell heavenly.
After it’s all out of the oven, toss everything together with 2 tbs tahini and sesame seeds. Drizzle remaining tahini over top. Dust the final product with pinches of sumac and zatar and serve.
Shaina Shealy is a graduate student at UC Berkeley’s School of Journalism, where she focuses in Multimedia. Follow her on twitter @shainashealy.