Vegetarian recipe ideas
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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.
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.
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.