Vegan halloumi and couscous salad

A halloumi-inspired salad that’s perfect for lunch.

Serves 2

Recently I have fallen in love with tofu. It’s such a versatile ingredient and I’m still in the pre-school stages of learning what to do with it. Tofu is a good source of protein and is an excellent source of iron and calcium, so it’s pretty handy to know how to use it.

This recipe is great for a light lunch and you could even marinade the tofu the night before and make it for breakfast.

The marinade has a slightly salted, savoury flavour that once fried or grilled makes a nice crispy crust. The tofumi steaks are then placed on top of a fresh couscous salad dressing, but it’s versatile enough to use what you have in the fridge and will allow you to be inventive with flavours.

This is just one of my many recipes. To see more, follow me on Instagram @rootlyfe_food.



200g extra firm tofu

1 tsp onion powder

1 tsp paprika powder

1 tsp salt

1/2 cup nutritional yeast

2 tbsp lemon juice

1/4 cup boiling water

1 tbsp olive oil for frying or which ever you prefer


100g couscous

A handful of mixed greens

1 pepper (any colour you wish), sliced

6-8 cherry tomatoes, halved

1 spring onion, sliced


1 tbsp wholegrain mustard

1 tsp red wine vinegar

1 tbsp extra virgin olive oil

Juice of 1/2 a lime

1/2 tbsp maple syrup

Getting it made and into your mouth

Drain the tofu and wrap it in a tea towel. Place between two chopping boards and press with a couple of heavy items for 30 minutes.

Once drained, slice the tofu vertically into 1cm slices and set aside.

Add the tofumi ingredients to a shallow dish and whisk until combined.

Place the tofumi in the dish to marinade, making sure to cover both sides. Keep turning the tofumi for 20-30 minutes.

Add the dressing ingredients to a jug and stir. Set aside.

Once the tofumi has marinaded, heat some oil in a griddle pan (a frying pan will do if you don’t have a griddle). Once the pan is hot, grill the tofumi for 4-5 minutes and gently press down on each piece with a spatula as they cook. Turn half way through and add any leftover marinade.

Add the couscous to a bowl and pour 150ml boiling water over the top. Stir and set aside.

Meanwhile, heat another frying pan and gently dry fry the mixed greens until tender and crisp, 2-3 minutes.

Fluff the couscous and add to a mixing bowl with the tomatoes, pepper and spring onion. Drizzle the dressing over the top and plate up.

Add the slices of tofumi on top, season with salt and pepper and a squeeze of lime juice.

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