Halloumi Style Tofu

Tolloumi? Hallofu? Halloumi style tofu! This halloumi style tofu has a firm, chewy texture, with a salty and tangy flavour. It’s similar in flavour to my Vegan Feta Style Cheese which is again, tofu based. Isn’t tofu so amazingly versatile. This dairy-free halloumi could be used in few different ways. Use it to serve with salads, inside sandwiches or wraps, or serve it as halloumi chips with a sweet chili dip

Serves; Two Cook time; 10 minutes, plus pressing for 30 minutes and marinating overnight

You’ll need;

200g extra firm tofu
Two tablespoons of oil
Two tablespoons of lemon juice
Two tablespoons of nutritional yeast
Three quarters of a teaspoon of salt
One teaspoon of dried mint

Method;

Start by pressing the tofu, you can either do this with a tofu press, or by wrapping the tofu in a towel and balancing a plate with a weight on top of it. I usually use a couple of tins of tomatoes or similar, this usually does the trick
Once the tofu has been pressing for around half an hour, discard any liquid that has been pressed out of it. Slice the tofu into roughly six thickish slices
Whisk together the oil, lemon juice, nutritional yeast, salt and mint into a small dish until well combined. Place half the marinade into a shallow dish and then add the sliced tofu. Cover the tofu with the remaining marinade, cover with foil or PVC free cling film, then pop in the fridge overnight
Once you’re ready to cook the tofu, heat a teaspoon of oil in a frying pan over a medium heat. Gently scrape away any remaining marinade from the tofu slices, then add to the frying pan. Fry for five minutes on each side, or until they begin to become golden brown
Once they’re golden brown they’re ready to serve. I especially liked the halloumi style chips with sweet chilli dip