Tofu Halloumi Bowls

Preheat the oven to 400°F. Halve the fingerling potatoes and add to a baking sheet. Toss with 2 tsp 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 into 6 pieces. Trim, deseed and chop the red bell pepper into 1 inch pieces. Destem the kale and thinly slice the leaves. Quarter the radishes. Peel and chop the red onion into 1 inch pieces. Zest and halve the lemon.

Add the chopped bell pepper, sliced kale, quartered radishes, and chopped red onion to a large bowl and toss with the lemon juice, ¼ 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. 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!