Vegan Halloumi Cheese
Just five ingredients (salt included) stand between you and this simple vegan halloumi cheese. Just like the original, this halloumi is deliciously salty with a subtle cheesy tang. Serve it on sandwiches, over salads, or all on its own.
Servings: 2 to 4 people
Ingredients
- 1 (15-ounce) block extra-firm tofu, drained*
- ¼ cup nutritional yeast flakes
- ¼ cup fresh lemon juice
- 2 tablespoons olive oil
- ¾ teaspoon sea salt
Instructions
- Line a large tray with parchment paper.
- Slice the tofu crosswise into ½-inch-thick planks. Then, cut each plank in half crosswise. Transfer to the lined tray.
- In a small bowl, whisk together the nutritional yeast, lemon juice, olive oil, and sea salt until smooth.
- Brush each piece of tofu with the nutritional yeast mixture, being sure to flip and coat all sides evenly.
- Now, you have two choices. For full-flavor halloumi, cover the pan and refrigerate for two hours (or up to 12 hours) to marinate. For quick halloumi, proceed with cooking straight away.
- Heat a large skillet over medium-high heat.
- Once the pan is hot, add the tofu in a single layer (you'll need to do this in two batches). Use the back of a spatula to lightly press down on the tofu (you should hear it sizzle and steam). (Note: Depending on the type of pan you use, this process can be quite smoky, so be sure to ventilate the area properly.)
- Cook for 2 to 3 minutes, or until the pan-facing sides are golden-brown. Flip, and continue to cook for another 2 to 3 minutes, or until golden-brown.
- Serve warm or cold on sandwiches, over salads, or all on its own.
- Refrigerate leftovers in an airtight container for up to two days.
Notes
*If you have the time (and don't mind the extra step), press the tofu in a tofu press to extract any excess water from it before slicing. Alternatively (and for a speedy press), wrap it in paper towels and press it firmly between your hands to release any excess water, being careful not to break or crumble it.