Beet And Tofu Salad (corner Copia)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | American | Beets, Salads, Soy product, Tofu, Vegetables | 4 | Servings |
INGREDIENTS
| 3 | Beets, peeled OR 5 small | |
| beets | ||
| 1 | Red Bermuda onion, sliced | |
| into thin rings and | ||
| separated | ||
| 1 | lb | Firm or extra-firm tofu |
| drained and cut into | ||
| 1/2-inch cubes | ||
| 1/4 | c | Red wine viniger |
| 2 | T | Balsamic vinegar |
| 1/4 | Cub olive oil, or less to | |
| taste | ||
| 1/2 | t | Dried oregano |
| Salt and pepper |
INSTRUCTIONS
1997 Cook beets until just tender when tested with fork: large beets might take 45 minutes to boil and cook. When cool enough to handle, slice beets in half, then slice each half into 1/4-inch slices. Place in a bowl. Add the dressing. Toss gently to combine. Taste for seasonings. Serve immediately or chilled. Toss again just before serving. Converted by McBuster on Wed, 22 Apr 1998 for Pat Hanneman Topic: Beets Notes: "...even those who think they don't like tofu will enjoy the zesty taste and the health benefits of this salad." --Claire Crisuolo Recipe by: Claire's Classic American Vegetarian Cooking Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 22, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 120
Calories From Fat: 56
Total Fat: 6.7g
Cholesterol: 0mg
Sodium: 26.9mg
Potassium: 227.6mg
Carbohydrates: 5.7g
Fiber: 1.1g
Sugar: 3.2g
Protein: 11.6g