Tofu Halloumi with Charred Summer Vegetables

Serving Size 2

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

Created by The Purple Carrot

15.5 oz Nasoya Organic Extra Firm Tofu
2 tbsp za’atar seasoning
2 tbsp nutritional yeast
Salt & pepper
2 tbsp olive oil
10 oz fresh summer vegetables, such as zucchini, summer squash, bell peppers, and cherry tomatoes

Preparation

  1. Drain the tofu and pat dry with paper towels. Slice tofu lengthwise into 6 pieces. On a plate, combine the za’atar, nutritional yeast, and a pinch of salt and pepper. Press the sliced tofu into the halloumi seasoning to coat evenly.
  2. Set the oven to broil on high*. Cut the vegetables into bite-sized pieces. Transfer the cut vegetables to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Broil until browned in places, about 5 to 8 minutes*.
  3. Place a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Add the seasoned tofu and cook until browned and crispy, about 3 to 4 minutes per side. Transfer the tofu halloumi to a paper towel-lined plate and sprinkle with salt.
  4. Divide the tofu halloumi between plates and serve with the charred summer vegetables.
  5. * All broilers are different, watch your vegetables closely.

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