Dukkah Crusted Tofu with a Honey Dijon Veggie Slaw

October 30, 2019

Dukkah Crusted Tofu with a Honey Dijon Veggie Slaw

Vegan, Gluten Free

As the weather warms up, we thought it’d be a great idea to share our Dukkah-Crusted Tofu recipe. It’s ideal for those balmy summer nights when you don’t feel like spending too much time in the kitchen but still want something that’s tasty and refreshing. This salad is bursting with fresh summer flavours which pair perfectly with the complex flavours in our Dukkah blend.


Serves: 2



300g firm tofu

1/3 cup Goodies and Grains Dukkah (we also have a Chilli Dukkah if you’d like a bit more heat!)

1 tbsp. arrowroot flour

1 tbsp. almond milk



¼ cup beetroot, grated

¼ cup red cabbage, grated  

¼ cup carrot, grated

2 stalks of kale, roughly chopped

1 tsp parsley, finely chopped

1 tsp mint, finely chopped



1 tbsp olive oil

1 tsp Dijon mustard

1 tsp Goodies and Grains Honey

1 tsp tsp. apple cider vinegar

pinch of sea salt



  1. Preheat oven to 200 degrees celsium
  2. Slice the tofu into large pieces, approx. 1.5 cm thick and pat dry with paper towel
  3. Evenly coat the tofu in a light layer of arrowroot flour and lightly brush with almond milk
  4. Coat the tofu in dukkah by pressing the dukkah firstly onto each side of the tofu
  5. Transfer to a lined baking tray and bake for approximately 25 minutes, turning over at the half-way mark.
  6. Meanwhile, prepare the salad by add all the veggies and herbs to a bowl
  7. For the dressing, place all ingredients in a small bowl and stir together
  8. Pour the dressing over the salad and toss
  9. Once the tofu is cooked, remove from the oven and let cool for 5-10 minutes
  10. Divide the salad between plates and top with the tofu


We would love to see if you recreate this recipe at home by sharing on Facebook or Instagram and tagging @goodiesandgrains #goodiesandgrains.


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