Warm Legume and Fried Tofu Salad

Instructions

1. 1

   In a spice grinder or using a mortar and pestle, finely grind the mustard seeds, coriander seeds and cumin seeds. Set aside.

2. 2

   In a large non-stick skillet over medium-high heat, cook the butternut squash in 2 tbsp (30 ml) of the oil for 5 minutes or until it starts to brown.

3. 3

   Add 2 tsp of the spice mixture, the green onions and garlic. Cook for 2 minutes while stirring. Add the chickpeas, white beans and tomatoes. Mix to combine and cook for 2 minutes.

4. 4

   Remove from the heat. Add the dill, lemon zest and half the lemon juice. Season with salt and pepper. Transfer to a serving dish and let cool.

5. 5

   Drizzle the remain lemon juice over both sides of the tofu, then cover with the remaining spice mixture. Season with salt and pepper.

6. 6

   In the same skillet over medium heat, cook the tofu slices in the remaining oil for 3 to 5 minutes each side or until they are nicely golden.

7. 7

   Place the tofu on top of the warm salad. Top with crumbled feta, sunflower seeds, a few fronds of dill and lemon wedges.