Tofu Halloumi

Remove the Wildwood tofu from the package and drain. Slice tofu lengthwise into 6 pieces and lay on top of a few paper towels (or a clean dish towel); cover with another paper towel. Top tofu with a plate to let the water drain naturally until you’re ready to sear.

Mince or grate the garlic. Chop the dill fronds. Grate the cucumber on the large side of a box grater and add to a medium bowl along with chopped dill, vegan yogurt, garlic, a pinch of salt and pepper, and the juice from half the lemon. Stir tzatziki sauce to combine.

Add the beet and carrot slaw to a large bowl with the rice vinegar, baby kale, and a pinch of salt and pepper. Toss to combine.

On a plate, mix the za’atar, nutritional yeast, and a pinch of salt and pepper. Sprinkle both sides of the tofu with salt and pepper and then press into the za’atar seasoning to get an even coating. Add 2 tbsp olive oil to a large nonstick skillet over medium-high heat.

Once the oil is hot, add the seasoned tofu to the skillet and cook until golden and crispy on both sides, about 3 to 4 minutes per side. Transfer tofu halloumi to a paper towel lined plate and sprinkle with salt.

Cut the remaining lemon half into wedges. To serve, divide the beet slaw between large plates. Top with tofu halloumi and tzatziki sauce. Serve with lemon wedges on the side.