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.
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- 24 oz fingerling potatoes
- 46.5 oz Nasoya® organic extra firm tofu
- 3 red bell pepper
- 6 oz Lacinato kale
- 6 radishes
- 2 red onion
- 3 lemons
- 6 tbsp za’atar
- 6 tbsp nutritional yeast
- 4 tbsp vegetable oil*
- 6 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
Preheat the oven to 400°F. Halve the fingerling potatoes and add to a baking sheet. Toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast until crisp in places, about 20 to 25 minutes.
Drain the tofu, pat dry with paper towels, and slice each block into 6 pieces. Trim, deseed and chop the red bell peppers into 1 inch pieces. Destem the kale and thinly slice the leaves. Quarter the radishes. Peel and chop the red onions into 1 inch pieces. Zest and halve the lemons.
Add the chopped bell pepper, sliced kale, quartered radishes, and chopped red onion to a large bowl and toss with the lemon juice, ½ tsp salt, and a pinch of pepper.
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.
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. Work in 3 batches to crisp all the tofu. Transfer the tofu halloumi to a paper towel-lined plate.
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!