This is the best way to serve tofu that I know. Regular dairy haloumi (or halloumi) is a semi-hard unripened Mediterranean cheese usually made with goat’s or sheep’s milk that has an unusually high melting point so that it can be fried or grilled. It is great in salads as a kind of crouton or as is and is a vegan alternative to those who do not use dairy. It goes well with Greek or Mediterranean food. I suppose you could make it in a skillet instead of a waffle iron, but why would you if you have one? The compressed squares within a fluffier context is delightful and makes tofu more interesting.
- 1 block of extra firm tofu
- 4 Tbsp Lemon juice
- 4 Tbsp Nutritional yeast
- 2 Tbsp Dried mint
- 4 Tbsp Olive oil
- Freshly ground pepper
Drain and press tofu, wrap it in a clean cloth and place a heavy object (like a pan or jar of water) on top for about 15 minutes. When done, slice block(s) into slabs, not too thin and not too thick – somewhere in the middle. Set aside.
Mix up marinade by combining the remaining ingredients in a bowl. Note that you want the marinade to be a thicker consistency rather than watery – so adjust liquid amounts accordingly.
In a shallow dish, lay out the tofu strips and pour over a little marinade on each strip before using your fingers to rub it in on both sides. This is the trick to really infusing the flavor in a short amount of time. Pour on any additional marinade left over and leave the tofu to rest for 30 minutes. For best results, marinate overnight.
In the interim heat up your waffle iron or panini-style grill.
Grill tofu for 5 minutes or so in your waffle iron/grill until golden brown and slightly crispy on the outside.
Serve with a drizzle of olive oil, chopped fresh mint, olives and tomatoes.
Serves as a vegan substitute for solid goat cheese in sandwiches, on salads, with lentils and chickpeas, etc.
4 servings.
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