Inspired by the Veganuary Tofoo halloumi recipe. This tofu is already extra firm, so no pressing needed. I swapped lemon juice for apple cider vinegar + water to soften the acidity for longer marination, and added English mustard for sharper flavor and built-in salt. Also added smoked paprika for depth. My marinade: 1 tbsp apple cider vinegar 2 tbsp water 1 tsp English mustard 1 tbsp nutritional yeast ½ tsp garlic powder ½ tsp dried mint Pinch of smoked paprika Slice tofu thick, coat in marinade, leave it overnight in the fridge. Grill until golden and slightly charred, or air fry at 200°C for 10–12 mins for crisp edges. No added salt needed—mustard covers it. Changes from original recipe: 🍋 Lemon juice → 🍎 apple cider vinegar + water: gentler acidity for overnight soak 🧂 Salt flakes → omitted: mustard already salty 🌝 No mustard in original → added English mustard : tangy depth and built-in seasoning ❤️ Added smoked paprika: subtle smoky warmth 🫒 Olive oil → skipped: tofu grills fine without it ⏰️ Marinating time → extended from 30 mins to overnight: deeper flavor, no texture loss. The original recipe: Veganuary Tofoo Halloumi Ingredients Naked Tofoo 1 pack (cut into fingers) 2 tbsp lemon juice 2 tsp salt flakes 4 tbsp nutritional yeast 1 tbsp dried mint 2 tbsp olive oil Sprinkle of black pepper Method Mix marinade ingredients Lay out Tofoo and rub a little marinade into both sides of each finger Place the Tofoo into the remaining marinade in a bowl, stir and leave to marinate for 30mins Heat your grill Grill for 8-10 mins until golden and slightly charred Made in the UK 🇬🇧