tonight we veg

Tofu is tossed in a homemade falafel seasoning, baked until crispy, then served atop a spicy whipped tahini. 

Tonight We Veg: Roasted Falafel-Spiced Tofu with Whipped Tahini

garlic powder

cumin

coriander

salt

black pepper

cayenne pepper

olive oil,

lemon

well-stirred tahini

yogurt

harissa paste, plus more as needed

Kosher salt

red onion

Persian cucumbers

herbs,

pita bread (optional)

Falafel seasoning: If using store-bought falafel seasoning (such as Sahadi&#x27;s), replace the spice blend above with 1 tablespoon Falafel Seasoning. Check the seasoning&#x27;s ingredient list: if salt is not listed, add 3/4 teaspoon kosher salt. Tahini: The flavor and consistency of tahini varies greatly between brands. Our favorite brand is Soom, which is super-smooth and not too bitter. Make ahead: You can prepare the whipped tahini one day ahead. Refrigerate, covered.

The Kitchn

Grace Elkus

Step 1

Arrange a rack in the middle of the oven and heat the oven to 400°F. Meanwhile, drain and press the tofu. Wrap the block in a few layers of paper towels, then set on a dinner plate. Weigh it down with a heavy object such as a skillet, pot, or large can, and let sit for at least 15 minutes to drain. Thinly slice 1/2 small red onion and place in a bowl of ice water (this will take off its bite); set aside. 

Step 2

Make the falafel seasoning: Place the 1 teaspoon garlic powder, 1 teaspoon ground cumin, 3/4 teaspoon ground coriander, 3/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and a pinch of cayenne pepper in a medium bowl and stir to combine. Add the 2 tablespoons olive oil and stir to combine. 

Step 3

Tear the pressed tofu into bite-size pieces, then add — along with any small crumbles of tofu — to the seasoning and gently stir to evenly coat. Lightly coat a rimmed baking sheet with olive oil (about 1/2 tablespoon), then add tofu and spread into an even layer. Roast for 20 minutes. Flip the tofu and roast until golden and crispy all over, 10 to 15 minutes more. Meanwhile, make the whipped tahini.

Step 4

Make the whipped tahini: Finely grate the zest of half the lemon and place in a food processor fitted with the blade attachment. Cut the lemon in half, then squeeze the juice from one half into the food processor (about 1 1/2 tablespoons). Add 1/2 cup well-stirred tahini. Process, scraping down the sides and bottom of the bowl if the tahini gets stuck, until it begins to aerate, 5 to 7 minutes. With the motor running, slowly stream in 1/4 cup cold water. Scrape down the sides and add 1/2 cup plain yogurt and 1 teaspoon harissa paste. Process until smooth. Taste and season with salt (you&#x27;ll likely need about 1/2 to 3/4 teaspoon kosher salt). If you&#x27;d like a spicier tahini, add more harissa 1/4 teaspoon at a time. 

Step 5

Thinly slice the Persian cucumbers and slice the reserved lemon half into wedges. Drain the onion. Divide whipped tahini between 4 plates or shallow bowls (you may not use it all). Top with the tofu, cucumber, onion, and torn herbs. Serve with lemon wedges, and torn soft pita, for mopping up any extra tahini. 

This vegetarian hummus bowl is inspired by sabich, a Middle Eastern sandwich stuffed with fried eggplant, tomato-cucumber salad, and hard-boiled eggs. 

Roasted Eggplant Sabich Bowl

eggs

olive oil, divided

za'atar

kosher salt, divided, plus more as needed

garlic, divided

eggplant (1 to 1 1/4 pounds)

coleslaw mix (1/2 a 14-ounce bag)

multi-colored cherry tomatoes

cucumber, cucumbers

parsley leaves

lemon juice (from 1 lemon)

(1.5-ounce) snack-sized bag pita chips (about 1 cup)

hummus

Zhug

Arrange a rack in the middle of the oven and heat the oven to 425°F. Place 4 eggs on the counter to let them come to room temperature. 

Whisk together 4 tablespoons of the olive oil, 1 tablespoon za’atar, and 1 teaspoon of the kosher salt in a large bowl. Grate 3 garlic cloves, add 2 to the bowl, and whisk to combine. Place the third grated garlic clove in a small bowl or lidded jar; set aside.

Trim 1 eggplant and cut into 1-inch cubes (about 7 cups). Add to the large bowl along with 4 cups coleslaw mix. Use your hands to toss the vegetables with the spiced oil. Transfer onto a rimmed baking sheet (do not wash the bowl) and spread into an even layer. Roast, tossing halfway through, until the eggplant is tender, 30 to 35 minutes total. Meanwhile, prepare the salad, make the tahini sauce, and cook the eggs.

Make the salad: Prep the following ingredients and add to the now-empty bowl: Halve 1 pint cherry tomatoes (about 1 1/2 cups). Chop 2 Persian cucumbers or 1/2 English cucumber into 1/2-inch pieces (1 1/2 cups). Finely chop until you have 1/4 cup loosely-packed fresh parsley leaves. Juice 1 medium lemon (about 3 tablespoons), and add 1 tablespoon juice and the remaining 1/4 teaspoon kosher salt into the bowl. Stir to combine. Taste and season with more salt as needed.

Make the tahini sauce: Add 1/4 cup well-stirred tahini, the remaining 2 tablespoons lemon juice, and remaining 1 tablespoon olive oil to the reserved garlic and stir or shake to combine (the mixture will thicken and may seize; this is okay). Add 3 tablespoons water and stir, adding a 4th tablespoon if needed to make a pourable sauce. Taste and season with salt as needed.

Step 6

Cook the eggs: Bring a medium saucepan of water to a gentle boil over medium-high heat. Gently lower the eggs into the water and boil for 7 1/2 minutes for jammy eggs. Drain, then run the eggs under cool running water until cool to the touch.

Step 7

When the eggplant mixture is ready, remove the baking sheet from the oven. Add 1 cup pita chips, break them into bite-sized pieces, and toss to combine. 

Step 8

Assemble the bowls: Spread 2 tablespoons hummus into each of 4 shallow bowls. Add some of the warm eggplant mixture, then use a slotted spoon to add the tomato-cucumber salad. Peel and halve the eggs, then top each bowl with an egg. Drizzle with some of the tahini sauce (you’ll have some leftover). Serve with zhug or hot sauce, if desired. 

This good-for-you grain bowl is quick to whip up, and is packed with veggies, protein, and a simple yogurt dressing.

Recipe: Farro with Caramelized Carrots, Crispy Broccolini, and Herby Yogurt Dressing

carrots

farro (either semi-pearled or pearled is fine; cooking time will differ)

2% plain Greek yogurt

olive oil

lemon zest

lemon juice

garlic clove, crushed

roasted, salted pumpkin seeds

soft-boiled eggs (optional), peeled

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Arrange two racks to divide the oven into thirds and heat to 425°F. Place a baking sheet in the oven while it heats. Meanwhile, prepare the vegetables.

Place the carrots in a large bowl. Add 1 tablespoon of the oil, cumin, coriander, 1/2 teaspoon salt, and several grinds black pepper. Toss to coat.

Place the Broccolini on a second baking sheet. Add the remaining 2 tablespoons oil, 1 teaspoon salt, and several grinds black pepper, and toss to coat. Spread into an even layer.

When the oven is ready, spread the carrots in a single layer on the hot baking sheet and place on the lower rack. Place the baking sheet of Broccolini on the upper rack. Roast for 20 minutes. Flip the carrots and Broccolini, rotate the baking sheets between racks, and continue to roast until tender, about 5 minutes more. 

Meanwhile, cook the farro in a large pot of salted boiling water until just tender, 20 to 30 minutes. Drain. 

Make the yogurt sauce: Place the yogurt, herbs, olive oil, lemon zest, lemon juice, and garlic in the bowl of a food processor fitted with the blade attachment or blender and process until smooth. Taste and season with salt and pepper. 

Divide the farro among 4 shallow bowls. Top with the carrots and Broccolini. Drizzle the yogurt sauce over the veggies and sprinkle with the pumpkin seeds. Slice the eggs in half lengthwise and nestle into bowls, if desired. Top with fresh herbs and season with salt and pepper as needed.  

Plant-based sausages roast alongside peppers, onions, cherry tomatoes, and garlic for a hearty vegan take on the classic sandwich. 

Vegan Sheet Pan Sausage and Peppers

garlic

tomatoes (10 to 11 ounces)

oregano

red pepper flakes

pickled pepperoncinis

pickled pepperoncini brine (from the jar)

Mild and/or kid-friendly version: Use sweet Italian sausages and omit the red pepper flakes and pepperoncinis. Use red wine vinegar in place of the pepperoncini brine. Substitutions: 1 medium yellow onion or 2 large shallots can be used in place of the red onion.Storage: Leftovers (without the rolls) can be refrigerated in an airtight container for up to 4 days.

Arrange 2 racks to divide the oven into thirds and heat the oven to 450°F. 

Prepare the following, adding each to a rimmed baking sheet as you complete it: Seed and thinly slice 3 large bell peppers (about 4 cups). Thinly slice 1 medium red onion (about 2 cups). Thinly slice 4 garlic cloves. 

Add 1 pint cherry tomatoes to the baking sheet. Drizzle everything with 2 tablespoons olive oil, then sprinkle with 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons dried oregano, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Toss to coat and spread the mixture into an even layer.

Remove the casings from 1 pound plant-based hot or sweet Italian sausages if needed. Use your hands to pinch off bite-sized pieces of the sausage and drop over the veggies. 

Roast on the lower rack, stirring halfway through, until the sausage is browned and cooked through, the peppers are tender, and the skins of the tomatoes are just starting to split, 20 to 25 minutes total. Meanwhile, thinly slice 6 large pepperoncinis (about 1/2 cup).

Remove the baking sheet from the oven and turn on the broiler. Add the sliced pepperoncinis and 2 tablespoons pepperoncini brine to the baking sheet and toss to coat. Push the mixture to one half of the baking sheet and line the other half with aluminum foil. Place 4 hoagie rolls on the foil (do not split them open yet). 

Broil on the upper rack until the rolls are toasted, 1 to 2 minutes. Split the buns and divide the veggie and sausage mixture between them to serve. 

This vegetarian chopped salad — packed with farro, chickpeas, and plenty of fresh veggies— gets even better as it sits. 

Mediterranean-Style Chopped Salad with Oregano Vinaigrette

red wine vinegar

Dijon mustard

farro (semi-pearled or pearled is fine; cooking time will differ)

kosher salt,

medium bell peppers

celery

English cucumber

feta cheese,

(about chickpeas

iceberg lettuce

radicchio

Storage: The chickpea mixture, dressing, and greens can be refrigerated separately up to 5 days.

Make the vinaigrette: Mince 2 large or 3 small cloves garlic and place in a large bowl. Add 1/4 cup red wine vinegar, 1 tablespoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon Dijon mustard, and several grinds black pepper, and whisk to combine. While whisking constantly, slowly drizzle in 1/2 cup extra-virgin olive oil and continue whisking until emulsified. Pour half into an airtight container and transfer to the refrigerator. Set aside the bowl with the remaining vinaigrette. 

Make the salad: Place 1/2 cup farro in a fine-mesh strainer, rinse under cool running water, and set aside to drain. Bring 6 cups of water to a boil in a medium saucepan over medium-high heat. Stir in the farro and 1 teaspoon kosher salt. Boil until farro is tender but has a slight chew in the center, 10 to 15 minutes for pearled and 25 to 30 minutes for semi-pearled. Drain and return to the saucepan to cool. 

Prep the following ingredients, adding each one to the bowl of vinaigrette as you complete it: Core, seed, and dice 2 bell peppers (about 2 cups). Dice 2 large or 4 small celery stalks (about 1 cup). Dice 1/2 English cucumber (about 1 cup). Thinly slice 1/2 small red onion into half-moons. Slice 8 small pepperoncinis (about 1/4 cup). If needed, cut 6 ounces feta cheese into 1/2-inch cubes. Drain and rinse the can of chickpeas.

Add the farro to the vinaigrette bowl and toss to combine. Taste and season with more salt as needed (likely about 1/2 teaspoon). If the salad is at all dry, drizzle with a bit of the reserved vinaigrette. Cover and store in the refrigerator.

Core and chop 1/2 head of iceberg lettuce into thin strips (4 packed cups). Core and chop 1 head radicchio into thin strips (3 packed cups). Transfer both to a large airtight container, toss to combine, and refrigerate.

When ready to eat, toss together equal amounts the chickpea mixture and lettuce mixture (heaping 1 cup of each). Drizzle with the reserved dressing, if desired. 

This cheesy pasta gratin — which can be made with any roasted vegetable — boasts maximum crispiness in every bite. 

Sheet Pan Mac and Cheese with Brussels Sprouts

Brussels sprouts (about 15 large)

cavatappi pasta

Gruyère cheese, shredded (1 cup)

sharp cheddar cheese,

Parmesan cheese, shredded (about 1/2 cup)

all-purpose flour

dry mustard

milk

panko bread crumbs

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Arrange 2 racks to divide the oven into thirds and heat the oven to 425°F. Bring a Dutch oven or large pot of heavily salted water to a boil. 

Meanwhile, trim and halve 1 pound Brussels sprouts (quarter if large). Place on a rimmed baking sheet (make sure to include any stray leaves). Drizzle with 2 tablespoons olive oil, and season with 1/2 teaspoon kosher salt and several grinds black pepper. Toss to combine, then arrange in a single layer cut-side down.

Place the baking sheet on the lower rack. Roast until the sprouts are crispy, tender, and browned in spots, 14 to 16 minutes. Meanwhile, cook the pasta and grate the cheeses.

Add 12 ounces cavatappi to the boiling water and cook according to package directions until al dente. Grate the following cheeses on the large holes of a box grater, keeping them separate on the cutting board: 4 ounces Gruyère cheese (about 1 cup), 4 ounces sharp cheddar cheese (about 1 cup), and 1 ounce Parmesan cheese (about 1/2 cup). 

When the Brussels sprouts are ready, remove the baking sheet from the oven. 

When the pasta is ready, drain and set aside. Return the pot to the stovetop, add 5 tablespoons unsalted butter, and melt over medium-low heat. Transfer 1 tablespoon into a small heatproof bowl. Add 1/4 cup all-purpose flour, 1/2 teaspoon dry mustard, 1/2 teaspoon garlic powder, and 1/4 teaspoon cayenne pepper to the remaining butter in the pot and cook over medium-low heat, whisking constantly, until fragrant and foaming, about 2 minutes. 

While whisking constantly, slowly pour in 3 cups whole or 2% milk and whisk until the flour is completely dissolved. Bring just to a full simmer over medium heat, 5 to 7 minutes. Reduce the heat to low and simmer, whisking frequently, until thick enough to coat the back of a spoon, about 4 minutes. 

Remove the pot from the heat. Add the Gruyère and cheddar cheeses, 1 teaspoon kosher salt, and several grinds black pepper. Whisk until smooth and the cheese is melted. Taste and season with more salt as needed (likely about 1/2 teaspoon kosher). Heat the broiler to high. 

Step 9

Add the cavatappi and roasted Brussels sprouts to the pot and stir until well-coated in the sauce. Transfer to the same baking sheet used to roast the Brussels and spread into an even layer. 

Step 10

Add 1/2 cup panko bread crumbs and the Parmesan cheese to the reserved bowl of melted butter and stir to combine. Sprinkle the pasta with the bread crumb mixture. Broil until the bread crumbs are golden-brown, 2 to 4 minutes.

This savory Dutch baby, topped with saucy garlicky mushrooms, is an easy and impressive vegetarian dinner. To make it extra substantial, top slices with a fried or poached egg. 

Parmesan-Herb Dutch Baby with Garlic-Butter Mushrooms

cremini mushrooms

thyme leaves, divided

chives, divided

kosher salt, divided

Parmesan cheese,

low-sodium vegetable broth or white wine

baby arugula

Arrange a rack in the middle of the oven and remove any racks above it. Place a 10-inch cast-iron skillet on the rack, and heat the oven to 425°F.

Quarter 1 pound cremini mushrooms (slice each quarter in half again for particularly large mushrooms). Push to the side of the cutting board or transfer to a bowl. Mince 4 cloves garlic; push aside. De-stem thyme leaves until you have 2 tablespoons leaves. Chop chives until you have 2 tablespoons. 

Whisk together 2/3 cup all-purpose flour, 2/3 cup whole milk, 3 large eggs, 1/4 teaspoon of the kosher salt, and several grinds black pepper in a medium bowl until no lumps remain, about 1 minute. Whisk in 1 tablespoon of the thyme leaves and 1 tablespoon of the chopped chives. 

Carefully remove the hot skillet from the oven and immediately add 2 tablespoons of the butter. Swirl to melt, making sure it coats the bottom and up the sides of the pan. Immediately pour the batter into the hot skillet. Sprinkle with 1/2 cup grated Parmesan cheese. 

Bake until golden and puffed and crispy on the edges, 18 to 20 minutes. Meanwhile, heat 2 tablespoons olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the quartered mushrooms, toss to coat in the fat, and arrange in a single layer. Sear undisturbed until the bottoms are well-browned, about 3 minutes. Season with the remaining 1 teaspoon kosher salt and several grinds black pepper and sauté until browned and tender, about 5 minutes. 

Reduce the heat to medium. Add the minced garlic, remaining 2 tablespoons butter, and remaining 1 tablespoon thyme leaves and sauté 2 minutes more. Add 1/4 cup white wine or broth and cook until mostly evaporated, 2 minutes more. Remove from the heat and stir in a few handfuls of baby arugula, stirring to wilt slightly. 

At this point, your Dutch baby should be just about ready. When it’s done, pull it out of the oven and immediately top it with the mushroom mixture. Sprinkle with the remaining 1 tablespoon chives and more Parmesan cheese. 

A hearty vegetarian grain bowl packed with spicy roasted cauliflower, avocado, and a simple green tahini sauce.

Recipe: Spicy Buffalo Cauliflower Bowls with Avocado and Green Tahini

cauliflower (about 2 pounds), cut into bite-sized florets

sauce,

rice

coleslaw mix or shredded green or red cabbage

avocado,

radishes,

tightly packed fresh tender herbs,

lemon juice (from 1 large lemon)

water

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Store the sauce in a separate container.

Arrange an oven rack in the lowest position and heat to 475°F. Place the cauliflower on a rimmed baking sheet. Drizzle with the oil and season with the garlic powder, salt, and several grinds of pepper. Toss to coat and arrange in an even layer. Roast, tossing halfway through, until beginning to brown and crisp, 13 to 15 minutes total.

Remove the cauliflower from the oven. Pour the hot sauce over the cauliflower and use a spatula to toss until evenly coated. Return to the oven and roast until crispy and warmed through, 5 to 7 minutes more. Meanwhile, make the green tahini.

Place the herbs in a food processor fitted with the blade attachment and pulse until coarsely chopped, about 10 pulses. Add the tahini, lemon juice, oil, 2 tablespoons of the water, salt, and several grinds of black pepper. Process until smooth, about 1 minute. If tahini is too thick to pour, add the extra tablespoon of water and process until smooth.

Place the slaw mix in a medium bowl, drizzle with half the tahini sauce, and toss to combine. Divide the dressed slaw and brown rice among 4 shallow bowls. Top with the cauliflower and avocado. Drizzle the remaining sauce over the bowls and finish with sliced radishes, if using.

This oven-roasted tomato soup is topped with homemade croutons and cheese, then broiled until the bread is extra crispy and the cheese is melted. 

Roasted Tomato Soup with Cheesy Crouton Topper

(28-ounce) can whole peeled tomatoes, preferably San Marzano

onion

unsalted butter, divided

thyme,

black pepper, plus more as needed

sharp cheddar cheese, grated (about 3/4 cup)

Parmesan

sourdough bread

(32-ounce) box low-sodium vegetable broth

balsamic vinegar

Make ahead: The croutons can be made 3 days in advance and stored in an airtight container. If making the soup in advance, wait to broil with the croutons until just before serving. Ingredient Variation: For a rich and creamy soup, stir in 1/4 cup heavy cream before blending. For a chunkier soup, skip the blending altogether. Just be sure to remove the garlic cloves when you remove the thyme sprigs. Storage: Leftovers, without the crouton topping, can be stored in an airtight container and refrigerated for up to 5 days, or frozen for up to 3 months.

Arrange 2 racks to divide the oven into thirds and heat the oven to 425°F. 

Empty 1 can whole tomatoes and their juices into a large Dutch oven, then use your hands to gently break apart and crush the whole tomatoes. Prepare the following, adding them to the pot as you go: Halve and thinly slice 1 small yellow onion. Crush 4 garlic cloves. Cut 2 tablespoons of the unsalted butter into small pieces. Place 4 sprigs thyme on top. Drizzle with 2 tablespoons olive oil and season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.

Roast on the lower rack uncovered, stirring halfway through, until the garlic is soft and the mixture is bubbling and noticeably thickened, 40 to 45 minutes total. Meanwhile, grate grate 3 ounces sharp cheddar cheese (about 3/4 cup) and finely grate 1 ounce Parmesan cheese (about 1/2 cup).

Melt the remaining 2 tablespoons unsalted butter in a large bowl. Add 1/2 teaspoon Italian seasoning and stir to combine. Tear 8 ounces sourdough bread into rough 1-inch pieces directly into the bowl (about 4 cups). Use your hands to toss and coat the bread in the butter. Transfer to a baking sheet and spread into an even layer. Bake on the upper oven rack, tossing halfway through, until crisp and golden-brown at the edges, 13 to 15 minutes total.

When the tomatoes are ready, place the pot over medium heat. Stir the mixture to bring the thyme sprigs to the surface (be careful because the pot is hot), then discard the sprigs. Add 1 box low-sodium vegetable broth and simmer, stirring occasionally and scraping up the brown bits on the bottom and sides of the pot, until the flavors have melded, about 10 minutes.

Stir in 1 tablespoon balsamic vinegar. Purée the soup in batches in a stand blender or with an immersion blender directly in the pot until smooth. Taste and season with more salt and pepper as needed.   

If needed, move the upper rack to the middle of the oven so the Dutch oven fits under the broiler. Heat the broiler to HIGH. Sprinkle half the cheddar cheese over the soup. Top with the croutons, arranging them in a single layer so they cover the soup. Sprinkle with the remaining cheddar and all of the Parmesan. Broil on the upper oven rack until the cheese is melted, 1 to 2 minutes. Garnish with fresh thyme leaves.

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