Spicy Beetroot and Orange Salad with Herbed Tofu

A salad of savory baked tofu, orange and beetroot, with sliced tomatoes, radishes, and arugula.

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Spicy Beetroot and Orange Salad with Herbed Tofu

Spicy beetroot and orange salad with herbed tofu, arugula, orange segments, radishes, tomatoes, and oil-free hot sauce and orange dressing is a simple and satisfying vegan recipe.

Prep Time20

Cook Time50

Total Time1 10

Course: Main Course, Salad

Cuisine: American

Diet: Vegan

Servings:

Calories: 503kcal

Author: Denise Perrault

Ingredients

1 block tofu firm or extra firm, 8-10 ounces/226-280 grams
3 tablespoons lemon juice
½ teaspoon salt
2 tablespoons nutritional yeast
1 tablespoon oregano
½ teaspoon black pepper
3 medium beets 2 cups sliced
3 large oranges
4 cups arugula rocket
½ cup radishes sliced
1 cup cherry tomatoes sliced
½ cup orange juice reserve from orange segments
¼ teaspoon Tabasco or another hot sauce, use more for extra-spicy

US Customary - Metric

Instructions

Press the tofu using a tofu press or place the block on a plate with a weighted flat surface on top. Press for 10-15 minutes.
Make the marinade by mixing the lemon juice, nutritional yeast, oregano, salt, and pepper in a shallow bowl or deep plate. Slice the tofu into strips about ¼-inch thick and add them to the marinade. Rub the marinade into all sides of the tofu so it is well-covered. Marinate for at least 30 minutes.
Preheat the oven to 400 F (200 C).
Trim the tops to about 1 inch and the root end from each beet. Scrub them thoroughly, then wrap them in foil. Place them on a baking sheet and bake for 35-40 minutes until they are tender when pierced with a fork.
Slice the cooled beets into bite-sized pieces.
Cut the ends off the oranges, and cut away the remaining peelings. Over a large bowl, cut the orange flesh away from the membranes. Squeeze the empty membranes over the bowl to collect more juice.
Allow 25 minutes to bake the tofu. Line a baking tray with parchment paper and add the tofu to the oven while the beets roast. Flip the tofu halfway through. Alternatively, air fry it at 375 F (195 C) for 10-12 minutes, flipping halfway through.
Open the foil packets and let the beets cool for a few minutes. Then, peel off the remaining skin using your hands or a paper towel. Slice or cube the beets.
To make the salads, divide the arugula, sliced beets, radishes, cherry tomatoes, orange segments, and tofu among 2-4 plates.
Measure ½ cup of the orange juice from the orange segments. Add ¼ teaspoons of Tabasco (or more) and mix well.
Add the dressing right before serving or on the side.

Notes

In addition to whole roasting beets, you can roast sliced beets (¼-1/2 inches thick) at 375 F (190 C) for 35-40 minutes, or boil them for 20-30 minutes. In the Instant Pot, use a steamer insert with 1 - 1 ½ cups of water on High Pressure for 12-15 minutes with 10 minutes of natural pressure release. (time for whole roasting, boiling, and pressure cooking depends on the size of the beets.
This salad is best served fresh, but all the elements like the orange segments, dressing, and cooked beets. You can roast or boil beets 4 days ahead and store them in the refrigerator until you are ready to use them. Tofu can be marinated overnight.

Nutrition