My cheese consumption has gone down massively recently but when The Meat Eater said he was going back to the old chippy for our usual Friday night chippy chips, I thought I’d give their battered halloumi another go. This was the second time I’d tried battered halloumi from the chippy and the first time, I wasn’t keen, despite me usually loving halloumi. I don’t know whether it just seemed a bit odd getting it from the chippy, along with chips that’d been chucked in a huge vat of oil, or maybe I thought it was trying to fool me into thinking it was fish but, whatever it was, the first time just didn’t do it for me.
This time, however, I loved it and remembered how much I love halloumi (to be honest, I hadn’t forgotten. How could anyone forget how delicious it is?) and so when I saw a link to this recipe for vegan tofu halloumi on the Little Vegan Kitchen Facebook group, I knew I had to give it a go, slightly adapting the recipe to my own taste and preference.
I wasn’t expecting it to be much of a convincing replica for halloumi but, I’ve got to say, although it doesn’t have the ‘squeak’ of dairy halloumi, it’s a salty and tangy, perfectly acceptable alternative. I’ve enjoyed it so much, I’ve been having it for lunch stuffed in pitta bread with hummus and salad for the last three days.
I used my George Foreman to get it crispy but I would imagine it’d also be great fried in a little olive oil.
Don’t forget to press your tofu first – either by using the ‘pile a load of heavy stuff on top of it’ method or with a tofu press, such as this one from TofuBud.
- ¼ block tofu, pressed and sliced lengthways into two
- 1 tbsp olive oil
- 1 tbsp nutritional yeast
- ½ tsp sea salt
- 1 tbsp lemon juice
- Mix the olive oil, nutritional yeast, salt and lemon juice in a bowl
- Rub the tofu with the olive oil mixture and leave to soak in for about 15 minutes
- Grill in a George Foreman grill for about 5-10 minutes until crispy on the outside