Vegan

Vegan Halloumi Cheese

Vegan Halloumi Cheese

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Exact five ingredients (salt integrated) stand between you and this straight forward vegan halloumi cheese. Exact appreciate the normal, this halloumi is deliciously salty with a refined cheesy tang. Back it on sandwiches, over salads, or all on its hold.

Vegan Halloumi Cheese

This recipe has been on my to-assemble list for years.

I enlighten that loads. Must be that gnarly procrastination cycle rearing its gruesome head.

This recipe thought cropped up whereas making these rainbow summer season rolls two years ago. Something in regards to the feel of the tofu rang a bell in my memory of halloumi cheese, and I figured there needed to be a approach to leverage it to tag a vegan model of the salty, agency, soften-resistant cheese.

And so here we’re a pair years later.

To assemble this vegan halloumi cheese, you are going to originate up by cutting again a block of further agency tofu into sq. pieces appreciate so…

Vegan Halloumi Cheese

Present: To assemble bigger the halloumi texture, I counsel pressing the tofu using a tofu press before slicing it; however, you doubtlessly can absolutely skip this step while you gain yourself in a time crunch or simply place not feel appreciate fussing with a tofu press.

If you delight in sliced the tofu, prepare the halloumi marinade. The marinade is made with a easy mixture of nutritional yeast flakes, lemon juice, olive oil, and sea salt.

The nutritional yeast flakes add a savory cheesiness. The lemon juice adds a cheesy tang. The olive oil adds richness. And the salt adds… properly, saltiness.

If you delight in whisked collectively the marinade, brush or spoon it over each tofu sq., being determined to evenly coat both facet.

Vegan Halloumi Cheese

Vegan Halloumi Cheese

Now, you delight in two alternatives.

Option 1: Quilt the tray and refrigerate it, allowing the tofu to marinate for about a hours (up to 12) to completely enliven that salty, cheesy, halloumi model.

Option 2: Cook it straight away, opting for a milder (however silent swish) halloumi quality.

Both formulation, you are going to cook dinner the “halloumi” by heating a dapper skillet and searing each part of tofu to tag a swish, cheesy crust.

Notice to the wise: Flip on the fan or hood over the stove to ventilate whereas cooking. The searing task usually is a miniature smoky looking on the variety of pan you expend.

Once the halloumi is cooked, revel in all of it on its hold or on sandwiches, salads, and heaps others.

Vegan Halloumi Cheese

📖 Recipe

Vegan Halloumi Cheese

Exact five ingredients (salt integrated) stand between you and this straight forward vegan halloumi cheese. Exact appreciate the normal, this halloumi is deliciously salty with a refined cheesy tang. Back it on sandwiches, over salads, or all on its hold.

Direction Appetizer

Delicacies Gluten-Free, Grain-Free, plant-based mostly, Vegan

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 2 to 4 of us

Creator Ashley

Substances

  • 1 (15-ounce) block further-agency tofu, drained*
  • ¼ cup nutritional yeast flakes
  • ¼ cup new lemon juice
  • 2 tablespoons olive oil
  • ¾ teaspoon sea salt

Instructions

  • Line a dapper tray with parchment paper.

  • Slice the tofu crosswise into ½-coast-thick planks. Then, lower each plank in half of crosswise. Switch to the lined tray.

  • In a puny bowl, coast collectively the nutritional yeast, lemon juice, olive oil, and sea salt till subtle.

  • Brush each part of tofu with the nutritional yeast mixture, being determined to flip and coat both facet evenly.

  • Now, you delight in two picks. For elephantine-model halloumi, quilt the pan and refrigerate for two hours (or up to 12 hours) to marinate. For quick halloumi, proceed with cooking straight away.

  • Heat a dapper skillet over medium-excessive warmth.

  • Once the pan is hot, add the tofu in a single layer (you are going to must produce this in two batches). Exhaust the aid of a spatula to flippantly press down on the tofu (you might per chance well delight in to hear it sizzle and steam). (Present: Reckoning on the variety of pan you expend, this task might per chance perhaps be rather smoky, so be determined to ventilate the position well.)

  • Cook for 2 to three minutes, or till the pan-coping with facets are golden-brown. Flip, and proceed to cook dinner for one more 2 to three minutes, or till golden-brown.

  • Back warm or frigid on sandwiches, over salads, or all on its hold.

  • Refrigerate leftovers in an airtight container for up to 2 days.

Notes

*Must you delight in the time (and do not mind the further step), press the tofu in a tofu press to extract any extra water from it before cutting again. Alternatively (and for a snappy press), wrap it in paper towels and press it firmly between your palms to launch any extra water, being careful to not spoil or crumple it.

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