Roasted heritage baby beets with crispy tofu

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 2

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the roasted heritage baby beets

  • 8 baby heritage beetroot
  • 2 thyme sprigs
  • 1 bay leaf
  • 1 tsp coriander seeds
  • dash olive oil

For the beetroot purée

  • dash olive oil
  • 2 cooked beetroot, finely chopped
  • 1 garlic clove, finely chopped
  • pinch chilli flakes
  • 1 tbsp coriander seeds
  • 250ml/9fl oz vegetable stock

For the crispy tofu

  • vegetable oil, for deep frying
  • 300g pack silken tofu, drained and carefully cut into 5cm/2in pieces
  • 250ml/9fl oz almond or soy milk
  • 3 tbsp cornflour
  • 4 tbsp plain flour

For the burnt onions

  • 3 round shallots, halved
  • dash olive oil
  • 2 tbsp micro shiso cress
  • 2 tbsp micro coriander cress
  • salt and freshly ground black pepper