Tofu halloumi style
1 block of tofu (250 g) - salt - 2 limes, squeezed - freshly ground pepper - ½ teaspoon Vadouvan spice (Jonnie Boer) or possibly another dry curry spice mix - fresh parsley, finely chopped
1. Wrap the block of tofu in a tea towel and put on a plate. Put 5 plates on top of the tofu so the tofu can drain for at least an hour, but preferably longer.
2. Take the tofu out of the tea towel. Stand the block on its narrow side and cut the block into 4 large, thin filets. Sprinkle generously with salt.
3. Preheat the griddle plate, griddle pan or tabletop grill.
4. Fry the tofu filets on both sides until grill marks appear.
5. Pour the lime juice into a deep plate. Take the tofu filets directly from the pan and roll through this juice.
6. Put the filets on a plate and sprinkle freshly ground pepper and Vadouvan or other dried curry spices on top (if desired).
7. Finish off with some parsley.
Eat the tofu lukewarm, halloumi style, for example with roasted vegetables, a salad, or on a piece of bread with houmous.