Smoky Tofu Skewers Flatbread with Golden Beetroot and Shaved Brussels Sprout Salad

Ingredients

for the skewers

• 400g smoked tofu
• 2 tsp olive oil

for the dressing

• 1 small orange zest and juice
• 1 clove garlic crushed
• 2cm piece fresh root ginger peeled and finely grated
• 2 tsp tahini
• 4 tsp olive oil
• Freshly cracked black pepper to taste

for the flatbread filling

• 500g golden beetroots peeled and finely shredded
• 200g Brussels sprouts finely shredded
• 100g spring onions sliced diagonally
• 2 tbsp toasted sesame seeds

To serve

• 4 vegan flatbreads warmed

Method

1. Cut each block of tofu into 16 equal sized cubes. Mix with the olive oil to coat and then thread onto 8 metal skewers.
2. Heat a griddle pan on a medium heat. Griddle the skewers for 6-8 minutes, turning a couple of times to ensure they are evenly cooked.
3. For the dressing: Place all of the ingredients into a small bowl and whisk together with a fork for a few seconds until combined. Season to taste with black pepper.
4. For the flatbread filling: In a bowl toss together the beetroot, Brussels sprouts and spring onions with half of the dressing and half of the sesame seeds.
5. To assemble: Place the warmed flatbreads on serving plates and top with beetroot salad and 2 tofu skewers each, followed by a drizzle of dressing and a sprinkling of the remaining toasted sesame seeds.