Sautéed Tofu and Vegetables with Yogurt Hummus | RICARDO

Ingredients

• 5 cups (675 g) cherry tomatoes, halved
• 1 lb (454 g) firm tofu, diced
• 2 tbsp (30 ml) olive oil
• 1 small cauliflower, cut into small florets
• 2 cloves garlic, chopped
• 6 green onions, cut into 1/2-inch (1.5 cm) pieces
• 1 tbsp sesame seeds
• 1 1/2 tsp sumac
• 1 1/2 tsp dried oregano
• 1/2 cup (125 ml) store-bought hummus
• 1/2 cup (125 ml) plain Greek yogurt
• Salt and pepper