Ingredients:
- 1 block (14 oz) extra-firm tofu, pressed
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 cup nutritional yeast (for a cheesy flavor)
- Optional: a pinch of smoked paprika or chili flakes for added flavor
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Instructions:
- Press the Tofu:
- Place the tofu block between two plates and set a heavy object on top (like a can or a book). Let it press for at least 20-30 minutes to remove as much moisture as possible. This step is crucial for achieving the firm, chewy texture reminiscent of halloumi.
- Prepare the Marinade:
- In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, garlic powder, onion powder, dried oregano, salt, and pepper. Adjust the seasoning to taste. The marinade should be tangy, salty, and aromatic.
- Marinate the Tofu:
- Cut the pressed tofu into thick slices or cubes, depending on your preference. Place the tofu pieces in a shallow dish or a resealable bag and pour the marinade over them. Ensure all pieces are well-coated. Marinate for at least 1 hour, or for best results, let it sit overnight in the refrigerator.
- Cook the Tofu:
- Heat a non-stick skillet or grill pan over medium heat. Lightly brush with olive oil to prevent sticking.
- Remove the tofu from the marinade and cook the pieces in the pan for about 3-4 minutes on each side, or until golden brown and slightly crispy. You can also grill the tofu on an outdoor grill for added smokiness.
- Serve:
- Once cooked, serve the vegan halloumi warm. It’s perfect as a topping for salads, in wraps, or as a side dish with grilled vegetables.
Tips for Success:
- Nutritional Yeast: Adding nutritional yeast gives the tofu a cheesy, umami flavor that mimics the taste of traditional halloumi.
- Texture: Pressing the tofu thoroughly is crucial for achieving a firm texture. If you prefer an even firmer texture, freeze the tofu before pressing it.
- Storage: Leftover vegan halloumi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat by pan-frying or grilling for best results.
This Vegan Halloumi Cheese is a versatile and tasty addition to your plant-based recipes. Whether you’re grilling it for a barbecue or adding it to a fresh summer salad, it brings a delightful combination of flavors and textures to your meals. Enjoy the cheesy goodness without any dairy!
