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Eating veggie » Recipes » Smoky Tofu Skewers Flatbread with Golden Beetroot and Shaved Brussels Sprout Salad

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

Prep time 15 mins, cook time 8 mins

Serves 4

Egg-Free, Dairy-Free, Vegan

Tofu skewers


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

550 kcal
















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