with Watermelon Mint Salad and Charred Zucchini
Halloumi is a semi-hard, unripened cheese of Turkish descent. We’ve created a plant-based version of it, as it’s surprisingly similar in texture to this protein-packed sprouted tofu. 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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- red wine vinegar
- Fresh mint
- Wildwood® organic sprouted tofu
- nutritional yeast
- olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition.
Mince the garlic and add to a medium bowl. Add the red wine vinegar and agave and whisk well to combine. Slowly add 3 tbsp olive oil, whisking continuously, until incorporated.
Cut the watermelon into thin slices. Roughly chop the mint leaves. Add the watermelon and mint to the marinade with a pinch of salt and gently toss to coat. Trim and cut the zucchini into thirds. Slice the zucchini into planks about ½ inch thick.
Drain the tofu and pat dry with paper towels. Slice tofu lengthwise into 6 pieces. On a plate, mix the za’atar, nutritional yeast, and a pinch of salt and pepper. Press the tofu into the za'atar seasoning to get an even coating.
Place a large nonstick skillet over medium heat. Add the almonds and toast until fragrant, about 3 to 4 minutes. Transfer the toasted almonds to a small bowl. Increase the heat to high and add 1 tbsp olive oil to the skillet. Once hot, add the sliced zucchini and cook until bright green and charred in places, about 2 to 3 minutes per side. Season with salt and pepper and transfer to a plate.
Return the skillet to medium-high heat with 1 tbsp olive oil. Add the sliced, seasoned tofu and cook until nicely browned and crispy, about 3 to 4 minutes per side. Transfer the tofu halloumi to a paper towel-lined plate and sprinkle with salt.
Divide the charred zucchini between large plates and top with the watermelon mint salad and tofu halloumi. Sprinkle with toasted almonds.