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

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

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.