Category: dinner
Yield: 4 servings
Calories/serving: 450
Preparation time: 60 minutes
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Ingredients
- 400 grams tofu, pressed and sliced into 1 cm steaks
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika powder
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 beetroot, peeled and sliced into 1/2 cm rounds
- 200 grams cauliflower rice
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 30 grams pistachios, chopped
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 2 teaspoons water
- 1 teaspoon kala namak
- 1 tablespoon vegetable oil
- 2 onions, finely sliced
Directions
Preheat the oven to 200°C (392°F).
In a mixing bowl, combine garlic powder, onion powder, ground cumin, smoked paprika powder, and ground black pepper.
Rub each slice of tofu with the spice mixture, ensuring it is well-coated on all sides.
Place the seasoned tofu steaks and sliced beetroot on a baking tray lined with parchment paper. Drizzle 1 tablespoon of olive oil over the beetroot slices.
Bake in the preheated oven for 20 minutes, or until the beetroot is tender and the tofu is slightly crispy on the edges.
While the tofu and beetroot are baking, heat 1 tablespoon of vegetable oil in a wok over medium heat.
Add the finely sliced onions to the wok and sauté until they become translucent.
Add the cauliflower rice to the wok, along with turmeric, chili powder, and salt. Stir well to combine and cook for 10 minutes, or until the cauliflower rice is tender and the spices are fragrant.
In a small mixing bowl, whisk together tahini, lemon juice, maple syrup, and water to create a dressing.
In a blender, pulse the pistachios until they are finely chopped but not powdered.
After removing the tofu steaks and beetroot slices from the oven, allow them to cool for a few minutes.
To assemble the dish, place a layer of beetroot slices on each plate, top with a tofu steak, and drizzle the tahini dressing over the tofu.
Sprinkle the chopped pistachios and a pinch of kala namak over each tofu steak.
Serve the spiced cauliflower rice on the side and enjoy your Vegan Beetroot and Tofu Steak with Spicy Cauliflower Rice.
Ingredients
- 400 grams tofu, pressed and sliced into 1 cm steaks
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika powder
- 1/4 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 beetroot, peeled and sliced into 1/2 cm rounds
- 200 grams cauliflower rice
- 1 teaspoon turmeric
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 30 grams pistachios, chopped
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 2 teaspoons water
- 1 teaspoon kala namak
- 1 tablespoon vegetable oil
- 2 onions, finely sliced
Category: dinner
Yield: 4 servings
Calories/serving: 450
Preparation time: 60 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 200°C (392°F).
In a mixing bowl, combine garlic powder, onion powder, ground cumin, smoked paprika powder, and ground black pepper.
Rub each slice of tofu with the spice mixture, ensuring it is well-coated on all sides.
Place the seasoned tofu steaks and sliced beetroot on a baking tray lined with parchment paper. Drizzle 1 tablespoon of olive oil over the beetroot slices.
Bake in the preheated oven for 20 minutes, or until the beetroot is tender and the tofu is slightly crispy on the edges.
While the tofu and beetroot are baking, heat 1 tablespoon of vegetable oil in a wok over medium heat.
Add the finely sliced onions to the wok and sauté until they become translucent.
Add the cauliflower rice to the wok, along with turmeric, chili powder, and salt. Stir well to combine and cook for 10 minutes, or until the cauliflower rice is tender and the spices are fragrant.
In a small mixing bowl, whisk together tahini, lemon juice, maple syrup, and water to create a dressing.
In a blender, pulse the pistachios until they are finely chopped but not powdered.
After removing the tofu steaks and beetroot slices from the oven, allow them to cool for a few minutes.
To assemble the dish, place a layer of beetroot slices on each plate, top with a tofu steak, and drizzle the tahini dressing over the tofu.
Sprinkle the chopped pistachios and a pinch of kala namak over each tofu steak.
Serve the spiced cauliflower rice on the side and enjoy your Vegan Beetroot and Tofu Steak with Spicy Cauliflower Rice.
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