Tofu with beetroot noodles and dukkah

Tofu steak with beetroot noodles and dukkah

  • serves 1
  • Easy

This quick and easy tofu steak with beetroot noodles and dukkah is a great vegetarian meal for one, ready in half an hour


*This recipe is gluten free according to industry standards


  • firm tofu 150g, patted dry with kitchen paper
  • beetroot 1 large or 2 small, peeled
  • olive oil
  • flat-leaf parsley, chives and mint 1 tbsp each, finely chopped
  • clementine 1, 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


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

Nutritional Information

  • Kcals 225
  • Fat 13.2g
  • Saturates 1.4g
  • Carbs 9.6g
  • Sugars 8g
  • Fibre 3.6g
  • Protein 15.4g
  • Salt 0.2g