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Beetroot and smoked tofu noodles

Serves 4

vegetarian, vegan, dairy free, gluten free


180g glass vermicelli noodles
1 tbsp light soy sauce
1 small red onion, peeled and chopped
1.5cm piece fresh ginger, peeled
5 garlic cloves, peeled and chopped
400g beetroot, peeled and roughly chopped
80g walnuts, plus 10g extra, to garnish 
20g fresh coriander, leaves and stalks separated
4 tbsp rapeseed oil
1 tsp salt
⅔ tsp ground black pepper
200g smoked tofu, very thinly sliced widthways (I like )
4 spring onions, white and green parts, finely sliced

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For the dressing
2 tbsp light soy sauce
2 tbsp kecap manis
1 tbsp toasted sesame oil
250ml vegetable stock (suitable for vegans)


I didn't change anything from the original method, so head over to for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Beetroot and smoked tofu noodles in bowl