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Tofu Halloumi with Charred Summer Vegetables

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Tofu Halloumi with Charred Summer Vegetables
  • 2 Servings
  • mins Prep Time
  • 30 mins Total Time


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


  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.

Nasoya products used in this recipe:


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    Did You Know?

    Tofu is one of the oldest foods in the world; it is said that almost 2000 years ago, tofu was discovered accidentally by a Chinese cook.

    Learn More Fun Facts!