Recipe: Lemon Dill Tofu with Chickpea Rice

INGREDIENTS: 

• 1 package extra-firm tofu, pressed
• Trader Joe’s dill pickle seasoning
• 4 cloves garlic, 2 minced and 2 whole cloves
• 1½ lemons, juiced (reserve ½ lemon for the tofu)
• 1 tablespoon lemon zest
• 2 tablespoons tahini
• 2 tablespoons dill pickle juice
• 1 tablespoon olive oil, divided
• ¾ cup chopped fresh dill, divided
• Avocado oil
• 1 sweet onion, chopped
• ¾ cup basmati rice
• 1 can chickpeas, drained and rinsed
• 1 bay leaf
• 1½ cups water
• Salt and pepper, to taste
• ¼ cup chopped parsley
• Lemon wedges, for serving

INSTRUCTIONS: 

1. Cube tofu into bite-sized pieces and season with dill pickle seasoning. Set aside.

2. In a small blender or food processor, combine garlic cloves, lemon juice and zest, tahini, pickle juice, and olive oil. Puree until smooth. Stir in ½ cup finely chopped dill and season with salt and pepper, to taste.

3. Heat avocado oil over medium-high heat. Once hot, add tofu and cook until browned on all sides. 

4. Turn heat to low and pour sauce over the tofu and sauté for a couple of minutes until heated through. 

5. Garnish with the remaining 1/4 cup of chopped dill. 

6. For the chickpea rice, heat oil over medium heat and add onion and sauté until softened for about 5 minutes. Add garlic and sauté for one more minute. 

7. Add the rice, chickpeas, tahini, lemon juice, bay leaf, and water. Simmer for 15-20 minutes or more until rice is done. Remove the bay leaf, season with salt and pepper, and toss with parsley. Serve with lemon wedges.