Halloumi Tofu Bowls with Cucumber Tomato Salad & Tahini Amba Dressing

Halloumi Tofu Bowls

with Cucumber Tomato Salad & Tahini Amba Dressing

dinner

Tomatoes Tofu Root Vegetables Quinoa Lemon Hearty Vegetables Fruit Cucumber Cabbage Beans/Legumes Chef's Choice Summer Recipes Gluten-Free High-Protein Nut-Free Middle Eastern Dinner
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
500
FAT
20g
CARBOHYDRATES
52g
PROTEIN
32g

MAIN INGREDIENTS

  1. ½ cup red quinoa
  2. 1 cucumber
  3. 2 Roma tomatoes
  4. 1 red onion
  5. 1 lemon
  6. 1 tbsp mango chutney
  7. 2 tbsp tahini
  8. 14 oz organic extra firm tofu
  9. 1 tbsp za’atar seasoning
  10. 1 tbsp nutritional yeast
  11. 4 oz shredded red cabbage
  12. 4 tbsp (8 tbsp) olive oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: soy
Nutrition

TOOLS

  • Large nonstick skillet
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the quinoa

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.

2
Make the cucumber tomato salad

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.

3
Mix the tahini amba dressing

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.

4
Cook the halloumi tofu

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.

5
Serve

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!