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Lunch recipe · from the recipe book

Mediterranean Tofu Scramble with Dill and Chickpeas

Crumbly, golden tofu scrambled with jammy fresh tomatoes, crisp-edged chickpeas, dill, mint and a squeeze of lemon, served over a peppery arugula-style romaine salad.

Mediterranean Tofu Scramble with Dill and Chickpeas

Ingredients

  • 1½ lb700 gFirm tofupatted dry and crumbled
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 2½ medium300 gTomatoesdiced
  • 1 medium110 gRed onionhalf finely chopped, half thinly sliced
  • 3 cloves9 gGarlicminced
  • 2½ tbsp36 gOlive oil
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tsp2 gGround cumin
  • 1 tsp1 gDried oregano
  • 1 cup sprigs10 gFresh dillchopped
  • 1½ tbsp chopped8 gFresh mintchopped
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • 5 cups chopped240 gRomaine lettucechopped
  • ½ medium (8 in.)150 gCucumbersliced
  • 2 tbsp30 gLemon juice
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare everything first: crumble the tofu, dice the tomato, finely chop half the red onion and thinly slice the other half, mince the garlic, and chop the dill and mint.
  2. Make the greens: in a large bowl, toss the romaine, cucumber and the sliced red onion; set aside undressed.
  3. Heat half the olive oil in a large skillet over medium-high heat. Add the chickpeas and cook 5 minutes, shaking the pan, until crisp-edged. Stir in the paprika and cumin for 30 seconds, then move the chickpeas to a plate.
  4. Add one quarter of the olive oil to the skillet with the chopped red onion and cook 3 minutes until soft. Add the garlic and oregano and cook 30 seconds.
  5. Add the tofu and cook 6 to 8 minutes without stirring too often, until golden in spots. Season with half the salt and the black pepper.
  6. Stir in the tomato and cook 2 minutes until just softened and juicy. Return the chickpeas to the pan, then fold in the dill, the mint and half the lemon juice; scatter the feta over the top.
  7. Dress the greens with the remaining quarter of the olive oil, the remaining half of the lemon juice and the remaining half of the salt.
  8. Divide the scramble among four plates and serve with the dressed greens alongside.

Contains: Milk, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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