Originally published on One Arab Vegan.
As a vegan of over 12 years, I’m often asked if there’s anything I ‘miss’ as far as animal-based ingredients or dishes.
The honest answer is that thanks to the fact that plant-based alternatives for nearly everything exists nowadays, my cravings are far and few between. That said, I still fondly recall the flavour of Halloumi cheese. or those not acquainted, Halloumi is a dense, salty, and chewy white cheese typically crafted from sheep’s or goat’s milk. Commonly grilled or fried as a mezze or appetiser, it holds a prominent place in Levantine cuisine and enjoys widespread popularity in countries like Cyprus and Greece. And let me tell you, it’s absolutely delicious.
This recipe for Tofu Halloumi has to be one of my most prized creations and is hands-down on of the most popular on my blog! It is incredibly moreish, perfectly salted and high-protein to boot. Win, win, win.
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- Author: Nada Elbarshoumi
- Recipe type: Sides & Snacks
- Cuisine: Middle Eastern
- Prep time: 40 mins
- Cook time: 5 mins
- Total time: 45 mins
- Serves: Serves 2
Ingredients
- Half a block (200g) of extra firm tofu (organic and non-GMO is best)
- 1-2 tbsp freshly squeezed lemon juice
- 1-2 tsp of sea salt (adjust to your preference as needed)
- 2 tbsp nutritional yeast
- 1 tsp dried mint
- 1-2 tbsp olive oil
- Freshly ground black pepper
Instructions
- Start by draining and pressing your tofu – wrap it in a clean cloth and place a heavy book on top for about 15 minutes. When done, slice your half block into strips 6-8 strips, not too thin and not too thick – somewhere in the middle. Set aside.
- Mix up your magical marinade by combining the remaining ingredients in a bowl. Note that you want the marinade to be a thicker consistency rather than watery – so adjust liquid amounts accordingly.
- Now we rub! In a shallow dish, lay out the tofu strips and pour over a little marinade on each strip before using your fingers to rub it in on both sides. This is the trick to really infusing the flavour in a short amount of time. Pour on any additional marinade left over and leave the tofu to rest for 30 minutes. For best results, I’d suggest marinating overnight.
- In the interim heat up your waffle iron – if you don’t have one you can substitute a panini-style or George Foreman grill.
- Grill tofu for 5 minutes or so in your waffle iron/grill until golden brown and slightly crispy on the outside.
- Serve with a drizzle of olive oil, chopped fresh mint, olives and tomatoes.
