Although i am predominantly plant-based, im not 100% Vegan since once in a while, only when dining out, i may have a bit of cheese or yoghurt, and about once a month i have local fish. Due to the fact that i’m living in Cyprus, very often there is zero vegetarian options, never mind Vegan! (Little note here that the restaurant scene IS improving in terms of V-options..!) There have been times when the only Vegetarian option on the menu is Halloumi, a cypriot sheep’s-milk cheese. Since i’ve gone plant-based (about 1.5years now) I’ve only had halloumi twice and its something that i did really love in the past. So the cogs on ma widdle bwaiiiin started going round and round and i thought, hey, surely i can plant-base dat s**t up! And yes, voila! Call it Halloufu or Tofumi, but its basically the dairy-free baby of Halloumi.
Tofu. We’ve said it before, and il say it again. Start eating it people! In China they have one of the highest consumption of tofu/soy, and they have the lowest rates of hormonal cancers. Tofu is jam packed with alll those nutrients that lay people think us vegans don’t get; yes you guessed it, PROTEIN, IRON, CALCIUM; and in this recipe B12 too! 😮 So make this recipe and fool your mouth and eyes that you’re enjoying halloumi, but dairy-free, which means cruelty-free. We love sheep guys, lets not steal their milk 🙂
What makes this dish resemble the original halloumi is the griddle marks, so I would make sure you cook it on a griddle pan or sandwhich maker e.g. a George Foreman. (If you don’t own one, then you can make it under a hot grill, but it wont quite be the same without the griddle lines). Of course the texture is never going to be the same as the actual halloumi, but i’ll take this if it means eating without any suffering on the plate and without the harmful effects of dairy in the body.
When you make it, celebrate by serving with a cypriot brandy or Ouzo – come on, its on me 😀
Its a plant-based life … and its wonderful!