- Serves2
- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time30 mins
Ingredients
- 80g freekeh
- 1 raw beetroot, peeled
- ¼ x 95g jar Cooks’ Ingredients Zhoug Paste
- 1 lemon, juice
- 3 tbsp cornflour
- ¾ x 50g pot Cooks’ Ingredients Dukkah
- 3 tbsp dairy-free milk alternative
- 225g pack The Tofoo Co Smoked Tofu, sliced into 4 lengthways
- 2½ tbsp olive oil
- 120g bag baby spinach
- ½ x 200g pot houmous (optional)
Method
Cook the freekeh according to pack instructions. Meanwhile, using a food processor or grater, coarsely grate the beetroot. Transfer to a mixing bowl and combine with the zhoug paste and lemon juice. Once cooked, drain the freekeh and rinse under cold water. Drain well, then add to the beetroot bowl, season, stir and set aside.
Tip the cornflour and dukkah onto separate plates and put the milk alternative into a bowl. Pat the tofu dry with kitchen paper, then dust with the cornflour, shaking off any excess. Dip into the milk alternative, then into the dukkah to coat well. Repeat with the remaining tofu and arrange on a clean plate.
Heat 2 tbsp oil in a large frying pan over a medium heat and fry the tofu, turning regularly, for 8-10 minutes until crisp on all sides. Return to the plate.
Heat the remaining ½ tbsp oil in the same pan and add the spinach. Season and stir until wilted, then mix with the freekeh. Divide between plates and top with the tofu. Add a spoonful of houmous, if using, on the side.
Cook’s tip
Dukkah is a mix of herbs, nuts and spices and is used in Egypt and the Middle East. Use it as a flavourful coating – serve with oil and bread as a dip or sprinkle over salads and veg.
Nutritional
Typical values per serving (without houmous) when made using specific products in recipe
Energy | 2,152kJ/ 516kcals |
|---|---|
Fat | 29g |
Saturated Fat | 4.1g |
Carbohydrates | 30g |
Sugars | 7.4g |
Fibre | 11g |
Protein | 28g |
Salt | 1.2g |