“Halloumi” Sandwiches

Another high protein, low calorie meal prep that you can either make to feed the whole family or for yourself for the next 4 days!

“Halloumi” Sandwiches


1. Mix the NY, salt, pepper, garlic powder, parsley and mint in a bowl. Cut the tofu lengthways into Halloumi sized pieces and then pat them dry with kitchen paper.

2. Dip each slice into the lemon juice, then in the spice mixture to ensure they are fully coated.

3. Using a non stick griddle, (and you might want to use a few sprays of cooking spray to prevent sticking) place the tofu halloumis on the pan. Cook on a high heat for about 3 minutes on the first side, then 2 more minutes on the other. Apply gentle pressure with a spatula to the tofus to help get the sear marks and press out anymore moisture.


4. In the meantime rinse the red peppers and pat dry.

5.Once the tofu halloumis are cooked, set aside onto a paper towel covered with salt.

6. Place the red peppers on the grill and apply the same pressure technique to them to press out excess water. Do this for about 90 seconds per side.

7.Once they are done, set them aside on a paper towel.

8. Make the ‘garlic mayo’ by mixing the yoghurt, garlic paste and a pinch of salt.

9. You can either store all these ingredients separately in the fridge, and assemble on the day of consumption or you can assemble them all at once. Make sure that the yoghurt mayo goes on the bottom, then the red pepper, then halloumi and then the salad to prevent the dry ingredients getting soggy.

“Halloumi” Sandwiches

INGREDIENTS

METRIC IMPERIAL

• 400 g firm tofu
• 8 slices wholegrain bread
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp dried mint
• 2 tbsp lemon juice

• 4 red peppers from a jar
• 100 g soy yoghurt
• ½ tbsp garlic paste
• Handful of salad (rocket or arrugula avoid lettuce)
• Salt
• Pepper

Directions

1.
• Mix the NY, salt, pepper, garlic powder, parsley and mint in a bowl.

2.
• Cut the tofu lengthways into Halloumi sized pieces and then pat them dry with kitchen paper.

3.
• Dip each slice into the lemon juice, then in the spice mixture to ensure they are fully coated.

4.
• Using a non stick griddle, (and you might want to use a few sprays of cooking spray to prevent sticking) place the tofu halloumis on the pan.

5.
• Cook on a high heat for about 3 minutes on the first side, then 2 more minutes on the other. Apply gentle pressure with a spatula to the tofus to help get the sear marks and press out anymore moisture.

6.
• In the meantime rinse the red peppers and pat dry.

7.
• Once the tofu halloumis are cooked, set aside onto a paper towel covered with salt.

8.
• Place the red peppers on the grill and apply the same pressure technique to them to press out excess water. Do this for about 90 seconds per side. Once they are done, set them aside on a paper towel.

9.
• Make the ‘garlic mayo’ by mixing the yoghurt, garlic paste and a pinch of salt.

10.
• You can either store all these ingredients separately in the fridge, and assemble on the day of consumption or you can assemble them all at once.

11.
• Make sure that the yoghurt mayo goes on the bottom, then the red pepper, then halloumi and then the salad to prevent the dry ingredients getting soggy.

PER SERVING

580.1 kcal

Protein: 28.3g / 19.5%

Fat: 10.9g / 16.9%

Carbs: 92.2g / 63.6%

Print recipe

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