*This recipe is gluten free according to industry standards


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


  • chopped to make 1 tbsp blanched hazelnuts
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • ½ tsp black peppercorns
  • ¼ tsp fennel seeds
  • ¼ tsp dried mint


  • 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.

Try more tofu recipes here

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Anna Glover profile
Anna GloverSenior food editor

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