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 🇬🇧
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