Skip to main content
Tofu Halloumi Bowls with Lemon Potatoes & Kale Salad
2 or 6 Serving Dinner

Tofu Halloumi Bowls

with Lemon Potatoes & Kale Salad

Halloumi is a semi-hard, unripened cheese of Turkish descent. We’ve created a plant-based version of it using protein-packed sprouted tofu (the texture is remarkably similar to Halloumi). The tofu is dusted with za’atar seasoning that includes thyme, oregano, sesame seeds, and sumac. The herb blend and nutritional yeast will give your tofu halloumi a great sear.

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
420
FAT
12g
CARBOHYDRATES
52g
PROTEIN
31g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. 8 oz fingerling potatoes
  2. 15.5 oz Nasoya® organic extra firm tofu
  3. 1 red bell pepper
  4. 2 oz Lacinato kale
  5. 2 radishes
  6. 1 red onion
  7. 1 lemon
  8. 2 tbsp za’atar
  9. 2 tbsp nutritional yeast
  10. 2 tsp vegetable oil*
  11. 2 tbsp olive oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy
Tools: Large nonstick skillet, Baking sheet
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
420
FAT
12g
CARBOHYDRATES
52g
PROTEIN
31g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Roast the potatoes

Preheat the oven to 400°F. Halve the fingerling potatoes and add to a baking sheet. Toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast until crisp in places, about 20 to 25 minutes.

2
Prepare the produce

Drain the tofu, pat dry with paper towels, and slice into 6 pieces. Trim, deseed and chop the red bell pepper into 1 inch pieces. Destem the kale and thinly slice the leaves. Quarter the radishes. Peel and chop the red onion into 1 inch pieces. Zest and halve the lemon.

3
Make the antipasto

Add the chopped bell pepper, sliced kale, quartered radishes, and chopped red onion to a large bowl and toss with the lemon juice, ¼ tsp salt, and a pinch of pepper.

4
Prepare the halloumi

On a plate, mix the za’atar, nutritional yeast, and a pinch of salt and pepper. Press the sliced tofu into the za'atar seasoning to coat evenly.

5
Cook the tofu halloumi

Place a large nonstick skillet over medium heat with 2 tbsp olive oil. Once hot, add the seasoned tofu and cook until browned and crispy, about 3 to 4 minutes per side. Transfer the tofu halloumi to a paper towel-lined plate.

6
Serve

Toss the roasted potatoes with the lemon zest on the baking sheet. Divide the kale salad and lemon potatoes between large plates or bowls and top with the tofu halloumi. Enjoy!

SIMILAR RECIPES