Roasted Beet and Tofu Salad With Citrus Dressing
Earthy roasted beets and crispy tofu cubes sit on peppery greens with a bright citrus dressing. It is a salad that eats like a meal thanks to the protein from the tofu.
Beets and tofu both benefit from high heat. Roasting concentrates the sweetness of the beets and gives the tofu a chewy, caramelized edge that feels substantial in a salad.
Dress While Warm
Toss the warm tofu and beets with the dressing right after roasting so they absorb the citrus and oil. The greens go on last so they stay crisp.
Use a Bold Green
Arugula or baby kale stand up to the earthy flavors better than iceberg or romaine. Their slight bitterness balances the sweet beets.
Ingredients
- 1 block extra-firm tofu, pressed and cubed
- 3 medium beets, peeled and cut into wedges
- 4 cups baby arugula
- 2 tbsp olive oil, divided
- 2 tbsp orange juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp honey
- 1/4 cup toasted walnuts
- 2 oz goat cheese, crumbled
Steps
Roast beets and tofu
Toss beets with 1 tablespoon oil and roast at 400 degrees F for 25 minutes. Add tofu to the pan, toss with remaining oil, and roast 10 minutes more.
Make the dressing
Whisk orange juice, vinegar, mustard, honey, and remaining oil with a pinch of salt.
Assemble the salad
Toss warm beets and tofu with half the dressing. Arrange over arugula and drizzle with remaining dressing.
Finish
Top with walnuts and goat cheese just before serving.
Make It Vegan
- Omit the goat cheese or replace with a dairy-free feta alternative.
- The beets can be roasted a day ahead and chilled until needed.
- Add cooked farro or quinoa for a more filling grain bowl.
Nutrition per serving
| Calories | 300 kcal |
| Protein | 18 g |
| Carbohydrates | 18 g |
| Fat | 20 g |
| Sodium | 380 mg |
