Halloumi Tofu Bowls
with Cucumber Tomato Salad & Tahini Amba Dressing
- ½ cup red quinoa
- 1 cucumber
- 1 tomato
- 1 red onion
- 1 lemon
- 1 tbsp mango chutney
- 2 tbsp tahini
- 10 oz Hodo® Organic Firm Tofu
- 1 tbsp za’atar seasoning
- 1 tbsp nutritional yeast
- 4 oz shredded red cabbage
- 4 tbsp (8 tbsp) olive oil*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Small saucepan with lid
Add the red quinoa, 1 cup (2 cups) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and cook until the spirals burst and water is absorbed, 15 to 17 minutes.
Peel the cucumber(s) and halve lengthwise. Remove the seeds with a spoon, and slice. Cut the tomato(es) into wedges. Peel and thinly slice the red onion(s). Halve and juice the lemon(s). Add the sliced cucumber, tomato wedges, as much sliced red onion as you’d like, just half the lemon juice, 2 tbsp (4 tbsp) olive oil, and a pinch of salt to a large bowl. Toss the cucumber tomato salad to combine.
Add the mango chutney, tahini, 1 tbsp (2 tbsp) lemon juice, 1 tbsp (2 tbsp) olive oil, 3 tbsp (6 tbsp) warm water, and a pinch of salt to a medium bowl. Whisk tahini amba dressing until smooth.
Pat the tofu dry with a clean kitchen towel and cut into 1 inch cubes. Heat 1 tbsp (2 tbsp) olive oil in a large nonstick skillet over medium-high heat. Add the cubed tofu and cook until crispy, 4 to 6 minutes. Add the za’atar seasoning, nutritional yeast, and ¼ tsp (½ tsp) salt. Cook the halloumi tofu until fragrant, another 1 to 2 minutes.
Divide the cooked red quinoa between large bowls, and add the cucumber tomato salad and halloumi tofu. Top with red cabbage and drizzle with any remaining lemon juice. Serve with tahini amba dressing for dipping. Dig in!