Tofu Halloumi with Grapeleaf Pilaf and Tangy Mint Reduction

Tofu Halloumi

with Grapeleaf Pilaf and Tangy Mint Reduction

GET RECIPES DELIVERED
dinner

Fall Recipes Summer Recipes Quick and Easy Spring Recipes High-Protein Gluten-Free Root Vegetables Tofu Dinner Middle Eastern
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
730
FAT
33g
CARBOHYDRATES
72g
PROTEIN
47g

MAIN INGREDIENTS

  1. 3 tbsp apple cider vinegar
  2. 3 tbsp agave
  3. Fresh mint
  4. 4 radishes
  5. 1 carrot
  6. 4 stuffed grape leaves
  7. 1 lemon
  8. ½ cup quinoa
  9. 1 package Wildwood® extra firm sprouted tofu
  10. 1 tbsp za’atar
  11. 1 tbsp nutritional yeast
  12. 2 tbsp olive oil*
  13. Salt and pepper*
Allergens: soy

TOOLS

  • Small saucepan
  • Large nonstick skillet

INSTRUCTIONS

1
Make the mint reduction
Add the apple cider vinegar, agave, and a pinch of salt to a small saucepan. Bring to a boil, then lower heat to medium. Cook until the sauce thickens, about 5 to 8 minutes. Transfer to a heatproof bowl and add the mint (stems and leaves). Set aside to cool until Step 6.
2
Prepare the vegetables
Dice the radishes. Peel and dice the carrot. Roughly chop the stuffed grape leaves. Halve the lemon.
3
Cook the quinoa
Combine the quinoa, 1 cup water, and a pinch of salt in the small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 12 to 15 minutes.
4
Prepare the tofu
Drain the tofu. Slice the tofu lengthwise into 6 pieces and dry with paper towels. On a plate, combine the za’atar, nutritional yeast, and a pinch of salt and pepper. Press the sliced tofu into the za’atar seasoning to get an even coating.
5
Sear the halloumi
Place a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Once the oil is hot, add the za’atar tofu to the skillet and cook until golden and crispy, about 3 to 4 minutes per side. Transfer the tofu halloumi to a paper towel-lined plate and sprinkle with salt.
6
Serve
Add the diced radish, diced carrot, chopped grape leaves, and juice from the lemon to the cooked quinoa. Mix well to combine. Season the grape leaf pilaf with salt and pepper and divide between large plates. Top with tofu halloumi and drizzle with tangy mint reduction.