*This recipe is gluten free according to industry standards
Ingredients
- 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
DUKKAH
- 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
Method
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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.
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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.
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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
