Tofu ‘Halloumi’ Sharing Platter

For the lemon tofu ‘halloumi’:

1. Slice the Cauldron Extra Firm Tofu into 8 slices.

2. Place the lemon juice, oregano and olive oil into a bowl. Mix well. Add the sliced tofu and spoon over to coat. Leave to marinate for 10 minutes. Reserve the marinade.

3. Heat a non-stick griddle pan over a high heat. Cook the tofu slices on the griddle for 1-2 minutes on each side to achieve griddle char marks. 

4. Place the reserved marinade in a small pan. Bring to the boil. Boil to reduce to a sticky consistency (this will take about 3 minutes). 

For the pesto hummus dip:

5. Mix the hummus and pesto in a small bowl.
Divide between 2 small serving dip bowls.