August 31, 2021
From Vegan Life

Vegan Tofu Halloumi

Recipe by Nada – One Arab Vegan

Nada is a guest on the Middle Eastern cuisine episode of Vegan Life magazine podcast – listen here

tofu halloumi

Serves 2 – 4

Salty savoury vegan halloumi that’s every bit as flavourful as the “real” thing- perfect on its own as an appetiser, in sandwiches or on salads.

  • Half a block of extra firm tofu (organic and non-GMO is best)
  • 1-2 tbsp freshly squeezed lemon juice
  • 1-2 tsp of sea salt (adjust to your preference as needed)
  • 2 tbsp nutritional yeast
  • 1 tsp dried mint
  • 1-2 tbsp olive oil
  • Freshly ground black pepper
  1. Start by draining and pressing your tofu – wrap it in a clean cloth and place a heavy book on top for about 15 minutes. When done, slice your half block into strips 6-8 strips, not too thin and not too thick – somewhere in the middle. Set aside.
  2. Mix up your magical marinade by combining the remaining ingredients in a bowl. Note that you want the marinade to be a thicker consistency rather than watery – so adjust liquid amounts accordingly.
  3. Now we rub! In a shallow dish, lay out the tofu strips and pour over a little marinade on each strip before using your fingers to rub it in on both sides. This is the trick to really infusing the flavour in a short amount of time. Pour on any additional marinade left over and leave the tofu to rest for 30 minutes. For best results, I’d suggest marinating overnight.
  4. In the interim heat up your waffle iron – if you don’t have one you can substitute a panini-style or George Foreman grill.
  5. Grill tofu for 5 minutes or so in your waffle iron/grill until golden brown and slightly crispy on the outside.
  6. Serve with a drizzle of olive oil, chopped fresh mint, olives and tomatoes.