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

  • Serves 4

  • Preparation 15 mins

  • Cooking 8 mins

Smoky Tofu Skewers Flatbread with Golden Beetroot and Shaved Brussels Sprout Salad Featured Recipe
  • Dairy-Free

  • Egg-Free

  • Vegan


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


  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.
Nutrition per serving
  • Calories

    550 kcal

  • Fat


  • Saturates


  • Protein


  • Carbs


  • Sodium


  • Sugar


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