Vegan Halloumi Cheese


  • 450 g block firm of tofu
  • 3 tablespoon nutritional yeast
  • 2 lemons, juiced
  • 3 tablespoon white wine / apple cider vinegar
  • 1½ tablespoon dijon mustard
  • 2 cloves garlic
  • 1½ teaspoon sea salt
  • 1 teaspoon oregano


  1. After you press the tofu, cut it into ½ inch slices (this is how halloumi is typically sliced). To press the tofu, use plates with something heavy on them or a tofu press.
  2. Mix the sauce ingredients in a large mixing dish. If you’re using a Tupperware or other sealable container, this is where it’s easiest to use one since everything else will fit inside nicely. Add the tofu and mix well (ideally something that can be sealed and turned upside down to ensure that all of the tofu is properly marinated).
  3. Finally, add the tofu. Make sure all of the tofu is evenly coated with apple cider vinegar or lemon juice if needed. If you need more moisture, use a bit more apple cider vinegar or lemon juice.
  4. Heat a griddle pan with some oil to cook. Get it nice and hot, then fry the tofu slices until they have a little char on them. If there is extra marade left over either use it for an extra dip or pour it over the frying tofu for added flavour.
  5. Place on the BBQ for about 30 minutes until browned and crispy, or use a griddle to make lovely grilled marks. Alternatively, cook for 15-25 minutes in an oven at 250°F (120°C).