Mediterranean Grilled Vegetable and Tofu Halloumi Stack with Pesto and Dukkah
Vegetables grilled with coconut oil are high up on my list of all time favourites. So I have been wanting to make this stack for so long.
Grilling is a great way to quickly cook and soften vegetables, and the coconut oil adds some delicious flavour and good fats.
I topped with some of my Tofu Halloumi. One of the things I have missed quite a lot since changing to plant based eating is cheese. I've always been a savoury girl, and cheese and biscuits have been a regular in my home. So finding alternatives has been important to me. This Tofu Halloumi does a very convincing job. Freezing and thawing the tofu adds to the sponge texture which is critical to a good halloumi.
I've made this halloumi before, and it was a perfect addition to this stack.
Pesto adds to the Mediterranean flavours and the Dukkah adds a mild spice and texture to finish it off.
I hope you give it a try, and that it becomes a favourite in your house too.
Add your own choice of vegetables, and make it your own.
Mediterranean Grilled Vegetable & Tofu Halloumi Stack with Pesto and Dukkah
Grill slices of Eggplant, Zucchini and Red Capsicum in a grill pan oiled with some coconut oil. Grill for a couple of minutes each side.
Toast a piece of sourdough and rub with some fresh garlic
Top with sliced avocado, grilled veggies, tofu halloumi, a teaspoon of basil pesto and sprinkle with pistachio dukkah.
125g firm tofu
2 Tbsp nutritional yeast flakes
1 & 1/2 Tbsp lemon juice
1 tsp salt (I used Trocomare, the spicy Herbamere)
1/2 Tbsp olive oil
A sprinkle of cayenne (optional)
If possible freeze tofu overnight, then allow to thaw in the fridge, to create a more spongey, cheese-like texture
Press out any liquid using paper towels
Mix all marinade ingredients (except tofu) in a glass bowl.
Cut tofu to desired size
Marinate tofu pieces for at least 15mins ensuring each piece is covered well
Cook in a grill pan brushed with coconut oil for a couple of minutes each side.