Za'atar Tofu Dip with Roasted Vegetables
Za’atar Tofu Dip with Roasted Vegetables is built around contrast and balance—cool and creamy against warm and caramelized, bright herbs alongside gentle earthiness. Soft tofu is blended until silky with extra-virgin olive oil, tahini, citrus, and za’atar, creating a savory, herb-forward dip that feels both familiar and quietly unexpected. The texture is smooth and generous, meant for scooping, spreading, and lingering at the table.
The roasted vegetables are kept intentionally simple, allowing natural sweetness and depth to develop in the oven. Their warmth plays beautifully against the coolness of the dip, while the za’atar’s thyme, sesame, and sumac notes provide structure without overpowering the dish. Finished with olive oil, fresh herbs, or a light sprinkle of seeds, the plate feels complete yet unfussy.
This dish works equally well as a shared appetizer, a centerpiece for a mezze-style spread, or a plant-forward main when paired with grains or flatbread. It’s the kind of recipe that invites customization and conversation—easy to prepare, satisfying to eat, and well suited to both everyday meals and casual entertaining.
Za'atar Tofu Dip with Roasted Vegetables
Ingredients
- Dip
- 12 oz soft or silken tofu, well drained
- 2 tbsp extra-virgin olive oil
- 1 small garlic clove, grated
- Zest of ½ lemon
- Juice of 1 lemon (3 tbsp)
- ¾ tsp kosher salt (adjust to taste)
- 2 tbsp tahini
- 1 ¾ tsp za’atar
- 1 tbsp toasted sesame seeds
- Freshly ground black pepper
- Optional: pinch of Aleppo pepper or mild chili flakes
- Roasted Vegetables
- 6-8 cups vegetable mix: carrots, red onion, cauliflower, sweet peppers, zucchini, rutabaga, broccoli, brussels sprouts, or mushrooms
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp ground coriander
- 1/4 tsp ground cumin
- freshly ground black pepper
Instructions
- To make the dip, add tofu, olive oil, garlic, lemon zest, lemon juice, salt, tahini, and za’atar to a food processor.
- Blend until completely smooth and creamy.
- Stir in the toasted sesame seeds. Taste and adjust salt, lemon, or za’atar.
- Rest while the vegetables are roasting to allow flavors to blend.
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Cut vegetables into two-bite sized pieces so they are fairly uniform in size. Toss them in a bowl with olive oil, salt, pepper, and spices.
- Spread on the baking sheet in a single layer.
- Roast for 30–40 minutes, turning once halfway, until tender and caramelized at the edges.
- To serve, spoon the dip into a serving dish and finish with extra olive oil, more toasted sesame, chopped parsley or cilantro, and a sprinkle of za'atar as desired. Arrange on a platter with the roasted veggies, crackers, or pita bread.
Notes
- This dip also works beautifully as a sandwich spread, grain bowl sauce, or salad dressing.
- If you want a warmer, more rustic feel, serve the vegetables hot and the dip at room temperature.