Summer is here and nothing is nicer on the BBQ in sunny weather than this Vegan Tofu Halloumi Cheese. It's tangy, cheesy and grills up perfectly! Halloumi is such a favourite on any BBQ, and now you don't have to miss out if you're dairy free or vegan! Make the most of it's tangy salty flavor by dipping it into some chilli sauce like this Scotch Bonnet & Jalapeño Chilli & Tomato Jam, and of course eat it hot from the BBQ, being careful not to burn your mouth!
QUICK LOOK: TL:DR
Vegan Tofu Halloumi Cheese
- Prep Time: 5 mins
- Cook Time: 7 mins
- Total Time: 12 mins (plus marinating time)
- Servings: 4
- Calories: 141 kcals
- Protein per serving: 14g
- Key Ingredients: Tofu, Lemon Juice, Nutritional Yeast
- Dietary Info: Vegan, Dairy Free, Gluten-Free
- Tasting Notes: Cheesy, salty and tangy.
Why you'll love this recipe!
- Quick to make: Just marinade and cook!
- High Protein: great protein option for vegan BBQs
- Storage: Stores well for up to a week
- Dairy Free: delicious option for anyone who misses halloumi cheese!
Jump To
Don't just serve the halloumi as it is, it's delicious yummy into a burger , even better paired with this Black Bean & Mushroom Seitan Burgers for an extra yummy BBQ? With lots of added extras like lettuce, onion rings and all the condiments (I always have my favourite Vegan Sriracha Mayonnaise on mine) Or use it to top a salad bowl, such as to top these Mediterrranean Lentil Bowls.
🧀Key Ingredients
This vegan tofu halloumi recipe comes together with just a few key ingredients:
- Extra Firm Tofu: The important thing is to choose the right type of tofu! Make sure to use a block of extra firm tofu (the kind you get in the chiller at the supermarket. Poke it to check it's the hard one!) This recipe will not work at all with silken tofu! The best way to get the right texture is to cut the tofu block into thick slices, then put a clean tea towel on a chopping board and press out the water. Alternatively if you're in the UK some brands such as tofoo and Cauldron make tofu that doesn't need to be pressed.
- Lemon Juice: Halloumi is quite tangy so lemon juice adds to the overall halloumi flavor.
- Apple Cider Vinegar or White Wine Vinegar: for added tangyness and flavor.
- Salt: When making the tofu marinade to magically turn the tofu into halloumi, don't be shy with the salt. Halloumi is quite a salty cheese so it needs a lot to create the authentic flavour.
- Nutritional Yeast Flakes: The yummy vegan cheese flavour comes from nooch! Of course it does. I buy mine in bulk
- Dijon Mustard (or other similar mustard). This adds to the overall tangy flavour.
- Oregano or Dried Mint: Traditional halloumi is made with dried mint packed into it's folds. You can choose to use this, or oregano. Either is delicious.
See recipe card for quantities.
🌶️Substitutions & Variations
It's easy to switch up this recipe can to suit your own taste buds..
- Spicy: Make spicy halloumi by adding chilli to the marinade
- Thrifty: You can use the vinegar from some capers, cornichons or other pickles. (capers are particularly good!)
- Herbs: I use oregano in this recipe, however dried mint or parsley, or even thyme will also work nicely.
- Extra Cheesy: Add a teaspoon of white miso paste and some garlic powder to the marinade mixture.
👩🍳How to make Tofu Halloumi
Here's how to make this vegan version of a BBQ favourite.
- Step 1: Make the marinade by squeezing the lemons into a container that has a water tight lid. Add all the other marinade ingredients and mix well to remove any lumps.
- Step 2: Slice the firm tofu into 1cm slices OR into chunks or large slices , depending on what you wish to use the halloumi for. If the tofu is not extra firm, Wrap the tofu in a teatowel and press down to remove moisture. You can put it under something heavy for half an hour if the tofu has quite a lot of moisture in it.
- Step 3: Add the tofu pieces to the marinade. Leave for at least 2 hours or even overnight. Flip or mix the tofu so that all the pieces are covered in the marinade.
- Step 4: When ready use, simply grill until golden brown or BBQ or pan fry over medium heat, then serve, you can even use a waffle iron!
Hint: Oil the grill or BBQ first with a little bit of olive oil on a brush. This prevents the grilled tofu halloumi from sticking to the grill and helps create those pretty marks.
What to serve with Tofu Halloumi:
I especially love making tofu halloumi in summer time. It's delicious when added to a salad to bulk it out, just like in this Smashed Radish Salad. It's also delicous when added to a hearty bowl of lentils. I particularly love it with this Roasted Tomato Lentil Salad. It's also so good on sandwiches or just to snack on while waiting for the BBQ to get going.
Louise's Top Tofu Halloumi Tip!
Like regular halloumi, the tofu can be cut any way you wish. Choose chunky cubes to make tofu halloumi skewers, thinner strips to put into pita breads, or large single flat slices that are perfect for using as a burger (like in the image below)
❓Tofu Halloumi Cheese FAQs
Ordinary halloumi cheese is not vegan as it is made from cow or goats milk. This version is made from tofu and is vegan.
You can freeze tofu, however it changes the texture which I think doesn't work as well in this halloumi tofu recipe.
Some types of tofu have more water content in them. By pressing or squeezing them, you remove the water, allowing more of the marinade to penetrate the tofu.
You likely have chosen the wrong kind of tofu. The tofu in this recipe needs to be extra firm. Make sure you do not buy the kind in tetra packs as this is always soft and squishy and not the right type.
The cooked tofu halloumi keeps in an airtight container for up to a week in the fridge. You can also keep the tofu in the marinade for 4 or 5 days and then cook it. It will have a stronger, tangier flavour.
What to try with Tofu Halloumi!
Here are some great salad ideas to try alongside this tofu halloumi recipe.
📖 Recipe
Vegan Tofu Halloumi Cheese (grillable)
Equipment
- 1 Airtight Container
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 450 g (16 oz) block firm of tofu (about 2 blocks extra firm tofu)
- 3 tablespoon nutritional yeast
- 2 lemons, juiced
- 3 tablespoon white wine / apple cider vinegar
- 1½ tablespoon dijon mustard
- 2 cloves garlic (crushed)
- 1½ teaspoon sea salt (use less if desired)
- 1 teaspoon oregano (or dried mint or parsley)
Instructions
- Press the tofu and cut into slices around ½ inch thick, or howver you wish to cook the tofu. If you aren't using extra firm tofu, press the tofu using plates with something heavy on them or using a tofu press.450 g block firm of tofu
- Put all the ingredients except the tofu into a tupperware or baking dish, and mix well. Ideally something that can be sealed and turned upside down to make sure all the tofu is really well marinded.3 tbsp nutritional yeast, 2 lemons, juiced, 3 tbsp white wine / apple cider vinegar, 1½ tbsp dijon mustard, 2 cloves garlic, 1½ tsp sea salt, 1 tsp oregano
- Next add the tofu. Make sure all the tofu is well covered. If you need extra marinade, add a little extra apple cider vinegar or some more lemon juice.
- Leave the tofu to marinade for at least a few hours, better still overnight. If you have a sealed, water-tight container you can flip it over half way through to make sure the tofu gets evenly marinaded.
- To cook, heat a griddle pan with some oil. Get it nice and hot, then fry the slices of tofu until they have a little char on them. If there is extra marinade left over either use it for an extra dip or pour it over the frying tofu for extra flavour.
- Alternatively, place on the BBQ and cook until sizzling (about 4 mins each side) & you have lovely griddle marks. You can also oven bake for 25 minutes or until a little crispy.
Anjali says
This is such a creative way to make a vegan version of halloumi! We tried this out and added it to a Greek salad and it was a hit!
Tara says
Oh yum! Halloumi is a favorite of mine and I love how you have captured all the flavors with the tofu. Looks so good!
Tavo says
Absolutely haloumi delicious; thank you for this fantastic recipe! I will make it again!!
Nathan says
I've never seen a vegan halloumi like this before, but it looks almost exactly like the real thing! I can't wait to try it out, thanks for the recipe!
Andrea says
I really like the marinade for this halloumi and that it's grilled. Looks and sounds fantastic!
Ian Hicken says
SOunds good will try this