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overhead photograph of tofu halloumi salad on a plate with a fork

Vegan Tofu 'Halloumi' Salad

This vegan tofu 'halloumi' salad is the perfect light and healthy lunch. A vegan halloumi recipe served with spring vegetables and a creamy tahini dressing!
Course Salad
Cuisine vegan
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 2
Calories 263kcal
Author Shivani Raja


For the vegan halloumi:

  • 1/2 Lime juiced
  • 2 teaspoons Nutritional Yeast
  • 1/2 teaspoon Salt
  • 1 teaspoon Sunflower Oil
  • 200 grams Firm Tofu

For the salad:

  • 100 grams Purple Sprouting Broccoli
  • 2 handfuls Sugar Snap Peas
  • 1 Pomegranate seeded
  • 2 handfuls Spinach

For the tahini dressing:

  • 1 tablespoon Tahini
  • 1/4 Lime juiced
  • 1 tablespoon Water add more/less depending on desired consistency


  • Prepare the halloumi marinade by mixing together the lime juice, nutritional yeast, salt and sunflower oil in a shallow bowl.
  • Slice the tofu into 0.5 cm thick slices. You should get 8-10 pieces from 200 grams of tofu.
  • Dip the tofu slices in the marinade and cook in a dry frying pan over medium low heat until golden on both sides. (you will not need any oil as the marinade contains oil already)
  • Meanwhile, divide the spinach between two serving bowls. Halve the sugar snap peas and divide them between the bowls.
  • Trim the woody ends off the broccoli. Add to a medium-sized microwaveable bowl filled about 3 cm high with water. Microwave for 1-2 minutes until vibrant and tender. Rinse under cold water to stop the broccoli cooking.
  • Add the broccoli to the salad bowls, along with the pomegranate seeds and tofu halloumi.
  • Prepare the tahini salad dressing by mixing together the tahini and lime juice in a small bowl. Gradually add water until the dressing has reached your desired consistency. Serve with the salad!


  • For a firmer 'halloumi', press the tofu between two plates with a book on top for about 30 minutes, to remove excess water.
  • Leftovers can be stored in an airtight container in the fridge and enjoyed the next day.
  • If you are prepping this salad ahead, store the dressing in a separate container to the salad, to keep the vegetables crisp. Simply drizzle on the dressing before serving!
  • If you don't have tahini, you could use any neutral nut/seed butter.