Halloumi Tofu Bowls
with Cucumber Tomato Salad & Tahini Amba Dressing
- ½ cup red quinoa
- 1 cucumber
- 2 Roma tomatoes
- 1 red onion
- 1 lemon
- 1 tbsp mango chutney
- 2 tbsp tahini
- 14 oz organic extra 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
- Directions for 4 servings indicated in parentheses
- 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, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 15 to 17 minutes.
Peel the cucumber(s), halve lengthwise, and remove seeds with a spoon. Slice the halved cucumber. Cut tomatoes into wedges. Peel and thinly slice the red onion(s). Halve and juice the lemon(s). Add sliced cucumber, tomato wedges, as much sliced 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.
Add just 1 tbsp (2 tbsp) lemon juice, mango chutney, tahini, 1 tbsp (2 tbsp) olive oil, 3 tbsp (6 tbsp) warm water, and a pinch of salt to a medium bowl. Whisk the tahini amba dressing until smooth.
Pat the tofu dry and cut into 1 inch cubes. Heat 1 tbsp (2 tbsp) olive oil in a large nonstick skillet over medium-high heat. Add cubed tofu and cook until crispy, 4 to 6 minutes. Add za’atar seasoning, nutritional yeast, and ¼ tsp (½ tsp) salt. Cook the halloumi tofu until fragrant, another 1 to 2 minutes. TIP: If necessary, work in batches for the 4 serving meal.
Divide the quinoa, cucumber tomato salad, and halloumi tofu between large bowls. Top with red cabbage and drizzle with any remaining lemon juice. Serve with tahini amba dressing for dipping. Tuck in!