*This recipe is gluten free according to industry standards
firm tofu 150g,
patted dry with kitchen paper
beetroot 1 large or 2 small,
flat-leaf parsley, chives and mint 1 tbsp each,
zested and juiced
green salad to serve
blanched hazelnuts chopped to make 1 tbsp
coriander seeds 1 tsp
cumin seeds 1 tsp
black peppercorns 1/2 tsp
fennel seeds 1/4 tsp
dried mint 1/4 tsp
Season the tofu with salt, press between pieces of kitchen paper, and put a heavy chopping board on top to draw some of the water out. To make the dukkah, toast the nuts and spices (except the mint) in a dry frying pan for a few minutes until fragrant. Roughly blitz until coarsely ground in a spice grinder or with a pestle and mortar. Mix in the dried mint and a pinch of sea salt.
Spiralise the beetroot or use a julienne peeler to make ‘noodles’. Heat the grill to high. Brush 1 tsp oil over the tofu and grill for a few minutes on both sides, until it has a golden crust. Scatter over 2 tsp of the dukkah and grill again for a few minutes.
Mix the herbs, clementine zest and juice, a pinch more dukkah and toss with the beetroot noodles. Serve with a tiny drizzle of olive oil, and top with the tofu steak.
Cook's note: Leftover dukkah can be kept, covered, at room temperature for one week, and is great with grilled chicken or steak, or with roasted vegetables.