Here’s a secret: firm tofu has a texture very similar to that of squeaky, salty, delicious haloumi cheese. The trick is salting it and dressing up the soy flavour for a more authentic Mediterranean experience.
Approximate cost to buy everything: $8
Will feed: this is kind of hard to quantify because it totally depends how you use it. You’ve got yourself 350 grams of faux haloumi.
Time taken: 10 minutes prep, 12 hours marinating time
The protein, iron and calcium I’m not getting from meat? Yes – all three.
1 x 350g block firm tofu
2 tbsp extra virgin olive oil
1 tbsp sea salt
1 tbsp dried herbs – think along the lines of basil, mint and rosemary. I also used some homemade fresh rosemary salt from my pantry.
1 tsp black peppercorns
1 tsp dried chilli flakes (optional)
2 cloves garlic, halved
Remove tofu from packet, rinse briefly and gently, and place on a clean chopping board. Rub each side in the salt and place tofu into a container.
Onto tofu, sprinkle herbs, chilli, peppercorns, garlic and any leftover salt, and evenly drizzle olive oil.
Cover container tightly with cling wrap or a lid and return salted tofu to the fridge for at least 12 hours – I did this overnight as simple prep for the next day.
When ready to use, remove from fridge, brush lightly to clean, slice as desired, coat with olive oil, and fry, grill or barbecue as normal haloumi – you can use this for kebabs, burgers, toast or whatever you like.
Unused haloumi can be kept in the container, covered and with salt left in, for a week.