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Tofu steak with beetroot noodles and dukkah

Tofu Steak with Beetroot Noodles Recipe

Tofu steak with beetroot noodles and dukkah

Name: Tofu steak with beetroot noodles and dukkah
Total time: 30 min
Yield: Serves 1
Ingredients: 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

Anna Glover

Published: November 21, 2016 at 12:03 PM

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Serves 1

Easy

Total time: 30 mins

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

Gluten free

Vegetarian

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*This recipe is gluten free according to industry standards

Ingredients

Nutrition

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

DUKKAH

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

Nutrition: per serving

kcal225

low
fat13.2g
saturates1.4g
carbs9.6g
sugars8g
fibre3.6g
protein15.4g
salt0.2g

low

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

Authors

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Anna GloverSenior food editor

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