Live Better
 
 

Spiced tofu and beetroot salad recipe

The gluten free, vegan spiced tofu in this dish is packed with intense flavours.

Serves: 4

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

Who’s doing the shopping?

Send the shopping list straight to their inbox.

What to do

  • 1. Heat the oil and mustard seeds in a heavy-based frying pan over a medium–low heat. Add the chilli flakes and fennel seeds. Sauté for 2–3 minutes, or until the mustard seeds start to pop and you smell a lovely aroma. Add the coriander and cumin and mix through. Remove from the heat and set aside to cool.

  • 2. Meanwhile, heat 2 litres of water in a saucepan over a medium heat and cook the beetroots for 30 minutes, or until soft. Allow to cool. Remove the beetroot skin by rubbing it with your hands (use rubber gloves if you don’t want pink-stained fingers) – the skin will slide off easily.

  • 3. Add the turmeric and tofu cubes to 4 tablespoons of the spiced oil and mix until the tofu is well coated. Pour the remaining spiced oil into a jar with an airtight lid and refrigerate, for later use.

  • 4. Cut each cooked, cooled beetroot into 8 wedges. In a large mixing bowl combine the beetroot, tofu and spiced oil. Add the spinach and drizzle with balsamic vinegar. Toss gently and serve.

  • Recipe from Suzy Spoon’s Vegetarian Kitchen, available now from Pan Macmillan.

    Recommended Reading

    Asparagus and feta frittata recipe

    Thyme and feta bring a delicious flavour to this dish.

    Read more

    Chickpea, beetroot and pumpkin salad recipe

    This delicious salad is both simple and impressive.

    Read more

    Butter and sage sauce recipe

    A simple Italian classic, delicious tossed through pasta.

    Read more

    10 healthy lunchbox snacks kids love

    Delicious snacks that will guarantee empty lunchboxes.

    Read more

    Is Australia losing its sweet tooth?

    Dietitian Dr Alan Barclay looks at the latest research.

    Read more

    Winter bruschetta two ways recipe

    Two delicious toppings - Tuscan kale and broad bean.

    Read more

    Leek and broccoli tart recipe

    A beautiful, vegetable tart made with olive oil pastry.

    Read more

    Broccoli, chilli and lemon pasta sauce recipe

    A zesty and delicious vegetarian pasta sauce.

    Read more