In today’s post, I’m sharing the recipe for a delicious plant-based alternative to halloumi. Simple to prepare, this Tofu ‘Halloumi’ is highly versatile. We love to add it to Greek-style salads, sandwiches, pittas, wraps and mezze platters.
It was the Greek Vegan Deli guys that first introduced me to Tofu ‘Halloumi’ back in 2018 at Bristol VegFest. It was absolutely delicious!! Since then, every time I see the Greek Deli guys at a festival, I really look forward to tucking into their Tofu ‘Halloumi’, either stuffed into a pitta or as part of one of their incredible Greek platters.
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I was so busy chatting to lovely people at Bath Vegan Festival non-stop from the minute the doors opened at 10.30am that I only managed to grab some food at 4.30pm when the doors closed! 😆 I immediately dashed over to see George @vegan_for_vegan who quickly replenished me with a big plate of delicious home-made Greek vegan food 😋🌱💚 . . . . . . . . #bathveganfestival #bathvegang #bath #veganuk #vegansofig #vegansofinsta #greekvegan #greekvegandeli #plantbased #plantpowered #crueltyfree #veganforeverything
I love Greek food and halloumi used to be one of my favourite cheeses. However, once I’d tried the tofu version, I was hooked. I loved it even more than the original!
And if I’d known just how easy it is to make, I would definitely have tried making Tofu ‘Halloumi’ a long time ago!
It involves three simple steps …
- Pressing the tofu
- Marinating it for an hour
- Then grilling it for a few minutes.
I especially love to use a griddle pan to get those beautiful grill lines.
For the marinade, I used five ingredients that are basic staples my kitchen – nutritional yeast flakes, lemon, oregano, extra virgin olive oil and salt. The resulting tofu was so flavourful. It was salty, tangy, cheesy and herby – all the flavours I associated with Greek halloumi (for Cypriot halloumi you could switch the oregano for mint instead).
The Tofu ‘Halloumi’ recipe in the Vegan Life magazine called for three ingredients that I didn’t have on hand – white miso paste, mint sauce and garlic salt – and perhaps adding these ingredients would make the tofu even tastier, but nevertheless I was really happy with the results I achieved with my basic ingredient list.
- 1 block (about 400g / 14 oz) of super firm tofu*
- 4 TBSP nutritional yeast flakes
- 2 TBSP fresh lemon juice
- 1 TBSP dried oregano
- 1 TBSP extra virgin olive oil
- ½ tsp salt
- Press the tofu for 30 minutes**. Slice into ½ inch (1.3 cm) thick rectangles.
- Add the nutritional yeast flakes, lemon juice, dried oregano, oil and salt to a bowl and stir until thoroughly combined. The nutritional yeast should start to dissolve into the oil.
- Add the tofu to a wide, shallow container and use a pastry brush or spoon to coat both sides in the marinade (it doesn’t matter if you need to stack the tofu). Cover and leave for an hour to marinate. Alternatively you can leave it overnight in the fridge.
- When ready to cook, spray a non-stick griddle pan or frying pan (skillet) with oil and pre-heat on medium-high. Add the tofu in a single layer and press down on it with a slotted turner spatula (you should hear it sizzle). Cook for 2-3 minutes until golden brown on the underside then flip over and repeat.
- Stored in an airtight container, the tofu will keep for a couple of days.
N.B. The nutritional profile above is approximate,
and will vary depending on the specific ingredients you use.
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I’m really looking forward to seeing how you would use this Tofu ‘Halloumi’. Today, I added it to a toasted sandwich with baby leaves and shredded beetroot, sun-dried tomatoes and mayo. It was so delicious! 😋 If you make it, remember to take a photo and tag it with #bitofthegoodstuff on social media as I’d love to see it! You can also connect with me on my social media channels here: Instagram, Twitter, Facebook, Pinterest.
Big thank you to the lovely Greek Vegan Deli guys and Vegan Life magazine for inspiring this post! ✨
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