For marinating the tofu halloumi: Press tofu for at least 15 minutes. Cut it into pieces that are about 1/4 inch thick. In a small bowl, mix oiive oil, lemon juice, miso, nutritional yeast, and a little water to thin. Brush the liquid mixture on both sides of each piece and place it on a plate. Sprinkle the top with zaatar. Let it marinate for an hour or longer.
For making the tofu halloumi: Heat a pan or a panini press over medium heat. Add a little olive oil to the pan or panini press. If using a pan, flip once the side on the pan has browned and crisped up, so about 4 minutes. Cook for the same amount of time on the other side. In the panini press, close the press and cook until brown and crisp. Check occasionally and after 5 minutes, flip the tofu. Close the panini press and cook for another 5 minutes, or until you like it! For the mint tahini dressing, simply add all the ingredients to a food processor and process until smooth.
To assemble the salad, first use a vegetable peeler or mandolin to cut thin slices of cucumbers. Then add arugula, avocado, cucumbers, tofu halloumi, mint tahini dressing, and sesame seeds. Enjoy!
