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Warm Beetroot & Crispy Tofu Salad
Warm salad combining sweet roasted beetroot and crispy savoury tofu

Warm beetroot and crispy tofu salad

Author: Flavelo
Recipes Vegetarian & Vegan Salads
The meeting of earthy beetroot and citrusy tofu. Tofu is neutral on its own, but excellently absorbs the acidity of the lime, which concentrates during frying. The natural sugars in the roasted beetroot caramelise in the oven, providing a sweet contrast to the salty tofu and peppery rocket.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 310 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking paper
  • Baking tray
  • Frying pan
  • Mixing bowl

Allergen Information

⚠️ Soya
⚠️ Nuts (Walnuts)

Instructions

1 ✓

Preheat the oven to 200°C. Peel the beetroot and cut into thin slices or wedges.

Tip: Use rubber gloves to peel the beetroot if you don't want it to stain your hands.
2 ✓

Toss the beetroot with a little olive oil, salt and the balsamic vinegar. Spread on a baking tray and roast for 20-25 minutes until soft and caramelised at the edges.

Tip: The sugar content of the balsamic vinegar caramelises on the beetroot, deepening the flavours.
3 ✓

Meanwhile, press the tofu with kitchen paper, then cube it. Drizzle with half the lime juice, salt and pepper.

Tip: A dry surface is important for browning, otherwise the tofu just steams.
4 ✓

Heat olive oil in a frying pan and fry the tofu until golden brown and crispy on all sides.

Tip: Don't move it constantly, let a crust form.
5 ✓

Toast the walnuts in a dry frying pan for a few minutes until fragrant.

Tip: Toasting brings out the essential oils in the walnuts.
6 ✓

Mix the dressing: the remaining lime juice, honey/maple syrup and a little olive oil.

Tip: Taste it, adjust the acid-sweetness balance to your liking.
7 ✓

Assemble the salad: pile roasted beetroot and tofu on a bed of rocket, sprinkle with walnuts, and drizzle with the dressing. Garnish with coriander.

Tip: Serve immediately while the tofu and beetroot are warm and the salad is crisp.

Recipe FAQ

How do I get the tofu crispy?
The most important thing is removing water. Squeeze thoroughly with kitchen paper before frying, and use enough fat in the pan.
Can I use pre-cooked beetroot?
Yes, you save time, but oven-roasted beetroot has a more intense flavour due to dehydration.

Ingredients

  • 300 g Tofu (firm)
  • 200 g Beetroot
  • 1 Lime
  • 100 g Fresh rocket
  • 30 g Walnut halves
  • 30 ml Olive oil
  • 10 ml Honey or maple syrup
  • 1 tsp Salt
  • 1 tsp Pepper
  • 10 g Fresh coriander
  • 1 tbsp Balsamic vinegar