Vegan Tofu Halloumi
A delicious way to enjoy halloumi, but made vegan!
Servings: 6 Slices
- 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