Tofu Steak with Beetroot Noodles Recipe

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

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*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 ½ tsp
  • fennel seeds ¼ tsp
  • dried mint ¼ tsp

Method

  • 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

Tofu Scrambled Eggs Recipe

Nutritional Information

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