Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your sous-vide water bath to 77°C (170°F) for cooking the tofu.

2. 2

   In a medium bowl, combine 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 tablespoon of za'atar spice blend, 1 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to create the marinade.

3. 3

   Place the pressed 400-gram block of extra-firm tofu slabs into a vacuum-sealable bag, pour the entire marinade over the tofu, and then seal the bag, ensuring even distribution of the marinade.

4. 4

   Submerge the sealed bag containing the tofu into the preheated sous-vide water bath and cook for 2 hours, allowing the flavors to meld and the texture to become tender.

5. 5

   While the tofu is cooking, combine 0.5 cup of pitted Kalamata olives, 2 tablespoons of drained capers, 1 minced clove of garlic, 1 tablespoon of chopped fresh parsley, 1 tablespoon of olive oil, and 1 teaspoon of lemon juice in a food processor, pulsing until a coarse tapenade forms.

6. 6

   Once the sous-vide cooking is complete, carefully remove the tofu from the bag, pat it dry, and sear it in a hot pan with 1 teaspoon of olive oil for 2-3 minutes per side until golden brown, if desired, for extra texture.

7. 7

   Serve the Sous-Vide Za'atar Tofu immediately, topped with 2 tablespoons of the homemade olive and caper tapenade per serving.