This tofu is a delicious alternative to halloumi. It can be served warm or cold, and is perfect for adding to Greek salads, sandwiches, pittas, wraps and mezze platters.
- 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.
* I used Cauldron Extra Firm Organic Tofu (available in the chiller cabinet in most big UK supermarkets). I like this tofu as it is set in calcium sulphate so it's an easy way to boost our calcium levels. According to their website, Cauldron Organic Tofu contains approximately 400mg of calcium per 100g (a quarter block).
**Here’s my preferred way to press tofu (since I don’t have a tofu press): Place the tofu on a rimmed baking tray. Place a chopping board on top of the tofu, followed by a heavy object to weigh it down. The water collects in a pool round the tofu. After 30 minutes, drain off the liquid. Give the tofu a quick pat with kitchen paper to soak up any residual liquid, then it’s good to go.