MENU
 
 
 
 

  • Beet And Tofu Salad (Corner Copia)

    0 votes
    Beet And Tofu Salad (Corner Copia)
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 lrg Beets, peeled Or possibly 5 small beets
    • 1 sm Red Bermuda onion, sliced into thin rings and separated
    • 1 lb Hard or possibly extra-hard tofu, liquid removed and cut into 1/2-inch cubes
    • 1/4 c. Red wine viniger
    • 2 Tbsp. Balsamic vinegar
    • 1/4 x Cub extra virgin olive oil, or possibly less to taste
    • 1/2 tsp Dry oregano Salt and pepper

    Directions

    1. Cook beets till just tender when tested with fork: large beets might take 45 min to boil and cook.
    2. When cold sufficient to handle, slice beets in half, then slice each half into 1/4-inch slices. Place in a bowl. Add in the dressing. Toss gently to combine.
    3. Taste for seasonings. Serve immediately or possibly chilled. Toss again just before serving.
    4. Notes: "...even those who think they do not like tofu will enjoy the zesty taste and the health benefits of this salad." -Claire Crisuolo 1997.

    Similar Recipes

    Leave a review or comment