Ingredients
block (14 oz) extra-firm tofu, pressed and drained (396g)
1 cup plant-based milk, unsweetened (such as soy milk or almond milk)
1/4 cup nutritional yeast
2 tbsp tapioca starch
2 tbsp agar-agar powder
2 tbsp lemon juice
1 tsp salt
1/2 tsp garlic powder
1/4 tsp black pepper
Olive oil, for grilling or frying
Instructions
Step 1: Prepare the Tofu
First, ensure your tofu is properly pressed. Wrap the block in clean kitchen towels or paper towels, place a heavy object on top (like a cast-iron skillet with a few cans), and let it press for at least 30 minutes. This removes excess moisture, which is crucial for achieving the right texture in your vegan halloumi. Once pressed, crumble the tofu into rough pieces to make blending easier.
Step 2: Blend All Ingredients
Transfer the crumbled tofu to a high-speed blender. Add the plant-based milk, nutritional yeast, tapioca starch, agar-agar powder, lemon juice, salt, garlic powder, and black pepper. The nutritional yeast provides a cheesy, umami flavor, while the tapioca starch will give our cheese that stretchy quality. The agar-agar acts as our setting agent, similar to how rennet works in traditional cheesemaking.
Blend on high speed until the mixture is completely smooth and no tofu lumps remain. This usually takes about 1-2 minutes, depending on your blender’s power. You might need to stop occasionally to scrape down the sides.
Step 3: Cook the Cheese Mixture
Pour the blended mixture into a medium-sized, non-stick saucepan. Heat over medium heat, whisking constantly to prevent burning or sticking. This is where the magic happens—as the mixture heats, the proteins in the tofu interact with the tapioca starch and agar-agar, creating a stretchy, cohesive texture.
Continue cooking and stirring for about 8-10 minutes. You’ll notice the mixture thickening significantly as it heats. It’s ready when it pulls away from the sides of the pan and has a glossy, stretchy consistency similar to melted mozzarella. The mixture should coat your whisk and fall off in thick ribbons.
Step 4: Set the Cheese
Working quickly (as the mixture begins to set as it cools), pour the hot cheese mixture into a container lined with parchment paper. A loaf pan or square dish works well for this. Smooth the top with a spatula to create an even surface.
Allow the cheese to cool at room temperature for about 30 minutes. This initial cooling period helps prevent condensation when transferred to the refrigerator. Once cooled, transfer to the refrigerator and chill for at least 2-3 hours, or preferably overnight. The longer it sets, the firmer it becomes and the better it will hold its shape when sliced and grilled.
Step 5: Slice and Prepare for Cooking
remove it from the container by lifting the parchment paper. Place on a cutting board and slice into rectangles approximately 1/4 to 1/2 inch thick, or into cubes if preferred. The cheese should be firm enough to handle and slice cleanly.
Step 6: Grill or Fry the Vegan Halloumi
Heat a tablespoon or two of olive oil in a non-stick skillet or grill pan over medium heat. When the oil is hot but not smoking, add the sliced vegan halloumi. Cook for 2-3 minutes on each side without moving them too much, allowing them to develop a beautiful golden-brown crust.
Watch carefully as they cook—the tapioca starch helps create that characteristic “crust” on the outside while the inside remains soft and chewy. The cheese should sizzle when it hits the pan but shouldn’t burn. If it’s browning too quickly, reduce the heat slightly.
Step 7: Serve Immediately
For the best experience, serve your plant-based halloumi immediately while still warm. Just like traditional halloumi, it’s at its textural best when freshly cooked, with a crispy exterior and soft, chewy interior. Drizzle with a little extra olive oil and a squeeze of lemon juice if desired, or add some fresh herbs like mint or oregano for an authentic Mediterranean touch.
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