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Spicy tofu with lime and beetroot salad
Colourful salad contrasting earthy beetroot with zesty, spicy lime tofu cubes

Spicy Lime Tofu with Beetroot Salad

Author: Flavelo
Recipes Vegetarian & Vegan Salads
Beetroot's earthy taste (caused by geosmin compound) and lime's sharp acidity create one of gastronomy's most beautiful contrasts. Joined by fried tofu spiced with chilli and garlic, giving body to the dish. This proves beetroot isn't just good for pickles, but can be a star of elegant main courses.
🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 2 servings
🔥 Calories 365 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Bowl: For marinating.
  • Frying pan: For frying tofu.
  • Rubber gloves: For peeling beetroot (so it doesn't stain hands).

Allergen Information

⚠️ Nuts (Walnuts)
⚠️ Soya

Instructions

1 ✓

Cube tofu. Make marinade from crushed garlic, chilli powder, salt, pepper, juice of half lime and little oil. Toss tofu in it and let stand 10-15 minutes.

Tip: Acidic marinade (lime) helps loosen tofu structure slightly so flavours penetrate better.
2 ✓

If using raw beetroot: peel, cut into thin slices or cubes, and boil in salted water until tender (approx. 20-30 mins). If using pre-cooked, just slice.

Tip: You can also roast beetroot wrapped in foil in oven (200°C, 45-60 mins), for even more intense, sweet taste. [Caramelisation]
3 ✓

Toast roughly chopped walnuts in dry pan until fragrant for 1-2 minutes, then set aside.

Tip: Walnut oil content activates with heat, becoming truly delicious.
4 ✓

Fry marinated tofu until crispy in hot pan with olive oil.

Tip: Don't pour marinade liquid into pan at start, otherwise tofu won't fry, just boil.
5 ✓

Assemble salad: toss beetroot with remaining lime juice and little salt. Pile fried tofu on top.

Tip: Temperature contrast of warm tofu and cold/lukewarm beetroot is very pleasant.
6 ✓

Sprinkle with toasted walnuts and fresh coriander, then serve.

Tip: You can put thin lime slices on top as garnish.

Recipe FAQ

Can I use pre-cooked beetroot?
Yes, vacuum-packed cooked beetroot is perfect for this recipe and saves loads of time.
It turned out too hot, what to do?
Acid (lime juice) and a little sweetness (honey or sugar) can help dull the chilli power.

Ingredients

  • 300 g Tofu
  • 200 g Raw beetroot (or pre-cooked)
  • 1 pc Lime
  • 20 ml Olive oil
  • 2 cloves Garlic
  • 1 tsp Chilli powder
  • 10 g Fresh coriander
  • 30 g Walnuts
  • 1 tsp Salt
  • 1 tsp Ground black pepper