Tofu Halloumi

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.