Beet & Tomato Salad
I saw a beautiful photo of beets and tomatoes on a platter, I loved all the different colours. The picture had feta or goats cheese sprinkled with basil leaves. I was going to run out to buy some feta when I realised I had some tofu in the fridge that I should use and I whipped up this dish. Feel free to adjust the seasoning on the tofu to suit your taste.
1 -2 large tomatoes or punnet cherry tomatoes
Herbs of choice - I used coriander but basil or parsley would be tasty
1 block firm tofu
3 Tbsp sunflower seeds
1 tsp garlic, paprika, oregano, chili
Salt and Pepper
Oil for cooking tofu
Start by boiling the beets whole with skin on. Once they are fork tender (~30 minutes) rinse under cold water. Cut the tops and bottoms off and the skin should slip off easily. This can be done ahead of time and the beets chilled until ready to put the salad together.
Slice the tomatoes and beets in thin slices and layer them on a plate.
Using your fingers, break up the tofu into a bowl. Heat oil in a pan and add tofu. Season with the spices and mix well. Let it sit so that it starts to brown before stirring. Add the sunflower seeds and they should toast as well. Once the mixture it toasty and warm throughout pour over the tomatoes and beets. Season with herbs and adjust salt and pepper if needed.
Drizzle with olive oil and balsamic vinegar before serving. We ate it along side a curly kale salad.