This is a print preview of "Beet And Tofu Salad (Corner Copia)" recipe.

Beet And Tofu Salad (Corner Copia) Recipe
by Global Cookbook

Beet And Tofu Salad (Corner Copia)
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  Servings: 4

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.