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Tof'halloumi pita wrap

“I love too much cheese, I could never go vegan!” Wait… Have you tried grilled tof’halloumi yet? Well, if you haven’t, then you should make this recipe!

This is one of my favourite ways to cook and enjoy tofu, then I love to place it in a wrap with fresh juicy tomatoes, spoons and spoons of tzatziki, pickled onions, lettuce and oregano-loaded baked potatoes. Yes I know, sounds like heaven and like taking a trip to Greece!

I used slightly different ingredients to stuff the wrap since tomatoes and cucumbers are not in season, but it’s still very delicious and it’s a good meal idea to pack up for your office lunch!

INGREDIENTS for the tof’halloumi:

225g firm tofu

½ lemon, juiced

3 to 4 tbsp olive oil

1 tbsp nutritional yeast

1 tsp dry mint

½ tsp dry thyme

¼ tsp garlic powder

Salt and pepper to taste

INGREDIENTS for stuffing the pita (x2 people):

2 pita pockets

Fresh rocket

4 tbsp vegan “Greek Style” yoghurt

2 tbsp smoked aubergine spread (optional)

Pitted Kalamata olives

Sun-dried or fresh tomatoes

2 to 3 tof’halloumi slices


If you are not using extra-firm tofu, I recommend you to wrap it in kitchen paper and a tea towel and to press it for a few minutes (the longer the better), unless you have a tofu press to make this step easier.

Prepare the marinade with all the ingredients listed above. Slice the tofu into 5mm thick slices and dip these into the marinate. Make sure all the slices are fully covered and leave them to marinate for at least 30 minutes.

Heat a grill pan and grill the “halloumi” on each side until golden and slightly crispy. I don’t have one, so I used a normal pan and it came out great. Set it aside.

Heat up two pita pockets, then cut these in half and add the filling: I used vegan “Greek Style” yoghurt, aubergine spread, sun-dried tomatoes, rocket, olives and the tof’halloumi.

Serve warm and enjoy!

The Cooking Flea recommends:

  • I used the “Greek Style” yoghurt by Oatly. To me, it’s the best on the market along with the one by Sojade.

  • An alternative to using yoghurt is vegan mayo. I have tried and it tastes delicious too!

  • The same goes for the aubergine dip: replace it with pesto or any other kind of spread.

  • If you don’t like the bitter taste of rocket, use lettuce or watercress.

  • In summer, use tomatoes, fresh onions and tzatziki made with fresh cucumbers.

  • Get creative and add in any veggies or pickles of your choice!

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