with Grapeleaf Pilaf and Tangy Mint Reduction
- 3 tbsp apple cider vinegar
- 3 tbsp agave
- Fresh mint
- 4 radishes
- 1 carrot
- 4 stuffed grape leaves
- 1 lemon
- ½ cup quinoa
- 1 package Wildwood® extra firm sprouted tofu
- 1 tbsp za’atar
- 1 tbsp nutritional yeast
- 2 tbsp olive oil*
- Salt and pepper*
- Large nonstick skillet
- Small saucepan
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.
Dice the radishes. Peel and dice the carrot. Roughly chop the stuffed grape leaves. Halve the lemon.
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.
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.
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.
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.