Tollumi? Hallofu? Halloumi Style Tofu

One reason that stopped me from being vegan sooner was the apprehension that I would miss different foods. Thankfully, that hasn’t been the case as I’ve managed to make vegan versions of most things. This is my version of a vegan halloumi cheese. The texture isn’t quite the same as it doesn’t squeak, but it does have a good bite to it.

Yield; Two servings Cook time; 15 minutes (approx)

  1. Three tablespoons of nondairy milk
  2. Two tablespoons of nutritional yeast
  3. One quarter of a teaspoon of dried mint
  4. Half a teaspoon of salt
  5. 200g/7oz tofu, drained, pressed and patted dry
  • Whisk together everything, bar the tofu, in a dish until well combined.
  • Drain and press the tofu. The longer you press it the more liquid will be removed,  giving the tofu a better texture once cooked.
  • Slice the tofu into four thick slices and pour over the marinade. Leave in the fridge for a couple of hours or overnight.
  • Pan fry over a medium high heat in a little oil for about seven minutes on each side.

The tofu becomes crisp on the outside and creamy but dense on the inside. I served this with a side salad, but it would be great in a sandwich with grilled veggies.

Bye for now 🙂

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