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Spicy tofu salad with beetroot
Fresh rocket salad with spicy tofu, sweet beetroot, and crunchy walnuts

Spicy Tofu & Beetroot Salad

Author: Flavelo
Recipes Vegetarian & Vegan Salads
Beetroot and tofu pairing might seem surprising, but their chemistry works perfectly. Tofu neutrality allows space for beetroot's distinctive, earthy flavour profile, while toasted walnut oiliness binds components. A simple but texture-rich salad, excellent for lunch or light dinner.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 340 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Tofu press (or weight): For removing water.
  • Frying pan: For frying tofu.
  • Mixing bowl: For assembling salad.

Allergen Information

⚠️ Soya
⚠️ Nuts (Walnuts)

Instructions

1 ✓

Press tofu: wrap in kitchen paper, put cutting board and weight on it for 15 minutes. Then cut into cubes.

Tip: Marinade and flavours will take place of water removed by pressing.
2 ✓

Toss tofu cubes with chilli flakes and pinch of salt. Heat oil in pan, and fry tofu until golden brown and crispy.

Tip: Don't move constantly in pan! Let one side fry, only then turn. This makes crust.
3 ✓

Cut cooked beetroot into cubes or slices. Toast walnuts in dry pan until fragrant, then chop roughly.

Tip: Toasting walnuts highlights flavour, but careful, they burn quickly!
4 ✓

In a bowl mix beetroot with lemon juice and little olive oil. Pile fried tofu on top, and sprinkle with toasted walnuts.

Tip: Sprinkle walnuts just before serving so they stay crunchy and don't absorb moisture.

Recipe FAQ

Why isn't tofu browning?
Probably stayed too wet. Always press tofu before frying, because evaporating water cools surface, hindering browning (Maillard reaction).
Can I use other oily seeds?
Yes, pumpkin seeds or sunflower seeds also fit beetroot beautifully.

Ingredients

  • 300 g Tofu (firm)
  • 200 g Cooked beetroot
  • 30 g Walnuts
  • 1 tsp Chilli flakes
  • 2 tbsp Olive oil
  • 1 pinch Salt
  • 1 tsp Lemon juice