Beet Salad with Grilled Tofu and Greek Yogurt Dressing

Beet Salad with Grilled Tofu and Greek Yogurt Dressing

  • Preparation 30 min
  • Cooking 6 min
  • Marinating 2 h
  • Servings 4

Categories

Ingredients

  • Tofu

    • 2 tbsp (30 ml) olive oil
    • 1 tbsp (15 ml) honey
    • 1 tbsp (15 ml) lemon juice
    • 1 garlic clove, finely chopped
    • ¼ tsp red pepper flakes
    • 1 lb (450 g) extra-firm tofu, cut into long slices ½ inch (1 cm) thick
    • ½ cup (125 ml) 2% plain Greek yogurt
  • Beet Salad

    • 4 cooked beets (see note), thinly sliced on a mandoline
    • ½ small red onion, thinly sliced
    • 1 tbsp (15 ml) olive oil
    • 1 tsp (5 ml) lemon juice
    • ½ English cucumber, thinly sliced on a mandoline
    • 2 tbsp dill, finely chopped
    • ½ tsp ground sumac

Preparation

  • Tofu

  • Beet Salad

Note from Ricardo

We used 2% Greek yogurt, which gives the tofu a creamy texture but isn’t too thick for the salad dressing.

To cook the beets, simmer them for one hour in a pot of boiling water, and then peel them. To save time, use a 1-lb (454 g) bag of pre-cooked beets for this recipe.

Personal Note