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Tofu Halloumi on a plate with salad
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Vegan Tofu Halloumi

A delicious way to enjoy halloumi, but made vegan!
Prep Time10 mins
Cook Time10 mins
Marinating Time2 hrs
Course: BBQ, lunch, Main Course
Cuisine: Vegan
Keyword: halloumi, tofu
Servings: 6 Slices
Calories: 124kcal
Author: Louise-Claire Cayzer


  • 450 g block firm tofu around 450g
  • 2 tbsp rapeseed / olive oil plus extra for frying
  • 3 tbsp nutritional yeast
  • Juice of 2-3 lemons Can also add caper brine or white wine/apple cider vinegar
  • 1 to 1.5 tsp sea salt depending on taste
  • ½ tsp Black pepper
  • 1 tsp mixed dried herbs / fresh herbs chopped finely or herb of choice - oregano is great


  • Press tofu and cut into slices around ½ inch thick (similar to how you see traditional halloumi sliced). You can press the tofu using plates with something heavy on them or using a tofu press.
  • 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.
  • Next add the tofu. Make sure all the tofu is well covered. If you need extra moisture add a little extra oil or caper juice, and 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 the remaining 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 or a hot griddle & cook until sizzling & you have lovely griddle marks


Calories: 124kcal | Carbohydrates: 5g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 391mg | Potassium: 101mg | Fiber: 2g | Sugar: 1g | Vitamin C: 10mg | Calcium: 94mg | Iron: 1mg