Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Tofu steak with beetroot noodles and dukkah
- Preparation and cooking time
- Total time
- Easy
- 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
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.
