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Gluten Free, Mains, Recipes, Salads and Bowls, Summer, Vegan  /  April 11, 2021

Tofu Halloumi and Cucumber Salad

Did a vegan take on halloumi so here is the most refreshing tofu halloumi and cucumber salad! It has arugula, thin rolls of cucumber, tofu halloumi coated with za’atar, and a mint tahini dressing. I’m going to want this one all spring and all summer – it’s so flavorful and refreshing!

The most refreshing vegan tofu halloumi and cucumber salad! With arugula, cucumber, and a mint tahini dressing. So flavorful and refreshing!

Literally all I want to do lately is make my veggies taste amazing so here’s a refreshing cucumber arugula salad with tofu halloumi and a mint tahini dressing! I have no clue what halloumi tastes like so I just went for the look. It’s coated with za’atar, nutritional yeast, lemon juice, and miso! So so perfect for this warm weekend and it might turn into my top salad choice for the summer! The cucumber and mint really take refreshing to the next level. 

The most refreshing vegan tofu halloumi and cucumber salad! With arugula, cucumber, and a mint tahini dressing. So flavorful and refreshing!

How to make the tofu halloumi

There are two options for cooking this: on a pan on the stove or in a panini press. I mostly just used the panini press for the grill marks though and have to say that the version made on the stove was softer and better!

What you do is make a little mixture of olive oil, lemon juice, miso, and nutritional yeast. Coat the tofu with that and then sprinkle the tofu with za’atar. Let this marinate for an hour before making it! When you make it, it should take 10 minutes.

The most refreshing vegan tofu halloumi and cucumber salad! With arugula, cucumber, and a mint tahini dressing. So flavorful and refreshing!

Tofu Halloumi and Cucumber Salad

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Servings 2

Ingredients
  

  • 4 Persian cucumbers
  • ½ an avocado, sliced
  • 2 cups arugula
  • sesame seeds

Tofu halloumi

  • 1 14 oz. block of firm tofu
  • 2 tbsp nutritional yeast
  • ½ tbsp miso
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • za'atar
  • salt

Mint tahini dressing

  • ⅓ cup mint leaves
  • 1 tsp dijoin mustard
  • 3 tbsp oat milk *it works! sub water or yogurt
  • 1 tbsp tahini
  • ½ tsp paprika
  • sea salt

Instructions
 

  • For marinating the tofu halloumi: Press tofu for at least 15 minutes. Cut it into pieces that are about 1/4 inch thick. In a small bowl, mix oiive oil, lemon juice, miso, nutritional yeast, and a little water to thin. Brush the liquid mixture on both sides of each piece and place it on a plate. Sprinkle the top with zaatar. Let it marinate for an hour or longer. 
  • For making the tofu halloumi: Heat a pan or a panini press over medium heat. Add a little olive oil to the pan or panini press.
    If using a pan, flip once the side on the pan has browned and crisped up, so about 4 minutes. Cook for the same amount of time on the other side. 
    In the panini press, close the press and cook until brown and crisp. Check occasionally and after 5 minutes, flip the tofu. Close the panini press and cook for another 5 minutes, or until you like it!
  • For the mint tahini dressing, simply add all the ingredients to a food processor and process until smooth.
  • To assemble the salad, first use a vegetable peeler or mandolin to cut thin slices of cucumbers. Then add arugula, avocado, cucumbers, tofu halloumi, mint tahini dressing, and sesame seeds. Enjoy!

If you like this refreshing salad, you’ll also love…

The BEST Kale Salad (with Lemon Miso Tahini Dressing)

Warm Broccoli Orange Lentil Salad

Tags

  • salad
  • tofu

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

My second time in Mexico City ft. many beautiful m My second time in Mexico City ft. many beautiful meals

In the order mentioned:
@chilpa_mx for chilaquiles
Tacos de Canasta Los Especiales 
@veganion_antojeria for a buffet
Mercado Coyoacán for tostadas and more
@por_siempre_vegana_taqueria for tacos
@comeveguisima
@handshake_bar 
@mandragoravegana
@churreriaelmoro 
@pangabrielmx for GF/vegan goods
@miga.vegana for the best croissants 
@matchamio

more on substack: [https://anishachandra.substack.com/p/mexico-city]

#cdmx #veganmexicanfood #vegantravel #mexicocityfood
A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
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