This is a simple salad, but very delicious and filling! The sweetness of the roasted beets is offset by the saltiness of the tofu “feta cheese”! I used golden beets in this version, but any type of beet would work, as well as any other roasted veggies. The tofu feta is best after a day or two in the fridge, but can be used after a few hours. The tofu feta is also a delicious addition to other types of salads, such as a Greek salad!
3 med beets (red or golden), trimmed and cut
1 Tblsp olive oil
1 tsp balsamic vinegar
1/2 tsp seasoned salt
Green leaf lettuce or any type of salad greens
Tofu feta cheese:
1/2 package (or block) of extra-firm tofu
2 Tblsp olive oil
2 Tblsp red wine vinegar
2 Tblsp lemon juice
2 Tblsp water
1 1/2 tsp salt
1/2 tsp dried basil
1 tsp dried oregano
1/8 tsp black pepper
First, press out as much moisture from the tofu as you can. You can put weights on top of a plate to press it, but I usually don’t have the time or patience. Instead, I slice up the block of tofu in about 8 slices. Then, I take about half the slices at a time and press them together with my hands over the sink or a bowl. Repeat a few times and you can press out much of the moisture. Chop tofu into small, cubed pieces.
Combine olive oil, vinegar, lemon juice, water and spices in a jar with tight-fitting lid.
Add cubed tofu.
Shake gently and put in fridge.
Let marinate for a few hours or overnight.
(The longer in fridge, the more flavor it will absorb.
It will keep in the fridge for several days.)
Preheat oven to 400 degrees.
Spray baking pan or cookie sheet with cooking spray.
Toss chopped beets in olive oil, balsamic vinegar and salt and spread in pan.
Bake for 40 min or until beets are tender.
Place roasted beets on top of some salad greens.
Top with some marinated tofu “feta”.
The crunch of the lettuce, the sweetness of the beets and the saltiness of the marinated tofu… Delicious!