Crispy Tofu with Aleppo Pepper and Za’atar

Three things about this recipe. (1) It is really easy to prepare (2) It is super delicious (3) I am convinced that even people who think they don't like tofu will like this.

Okay, so I say the first and second things about all of my recipes, but I do believe them true. And in this case I believe the third thing true as well. This recipe is delicious hot or at room temp, or even chilled as a midnight snack straight from the fridge. It can be the main part of a meal, a side dish, or a great topping or filling for salad or wrap. I ate this over steam Basmati rice with spinach and turmeric and topped with plain yogurt. Try this; you won't be sorry.

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Crispy Tofu with Aleppo Pepper and Za’atar

Serves 4-6

4 tablespoons olive oil
1 pound tofu, diced and patted dry
1 small onion, sliced
1 bell pepper, sliced
2 tablespoons za’atar
1 tablespoon Aleppo pepper
2 teaspoons magic seasoning
2 plum tomatoes, diced

Divide the oil between two skillets, one large and one medium; the large skillet should be large enough to hold the diced tofu in a single layer. Heat the skillets with the oil over medium-high heat. When the skillets are hot, carefully add the tofu to the large one and the onion and pepper to the medium one. Cook the tofu, while gently stirring and shaking the pan to keep it from sticking, for about 10 minutes, or until browned and mostly crispy. At the same time cook and toss the onion and pepper in the other pan until lightly browned. Add the za’ater, Aleppo pepper, and magic seasoning to the tofu, gently folding it in, and cook for another minute or two. Add the cooked onion and pepper to the tofu along with the diced tomato. Toss gently then immediately remove from the heat. This is delicious hot or at room temperature.