Spicy beet, orange & tofu salad with peppery arugula (rocket) and radishes is a super-rush of flavors, nutrients and simple satisfaction.
Beet, meet orange
In our house, we love the prepared beets you get in the package or jar from any supermarket. I always get an immediate boost when I have them. Certainly, beets are healthy for you. Above all, they are also fantastically great tasting. Be mindful when you slice them that they can stain your cutting boards (and dish towels).
Orange, meet beet
Oranges and beets are a match made in salad heaven. Spice up these complimenting flavors with a bit of Tabasco and everything is enhanced. I prepare orange segments using my knife to peel off the skin and removing each segment absent the thin membrane between them. I try to keep my board over the sink because I tend to be messy about this.
Smoky tofu satisfaction
Start with the sweetness of beets and oranges, the peppery flavor of arugula (rocket) and radishes and heat from Tabasco. Finish that off with smoky, salty tofu (or tofu bacon). Congratulations. You have arrived at spicy beet, orange & tofu salad. I’m definitely in. Smoky tofu is the final step elevating your salad to a substantive meal. Let’s do a quick tofu. First, press for 20 minutes, then marinate for another 15, and finally bake it on the top rack for 15 minutes.
I used to consider salads ‘sides’ or ‘diet food’. When I started exploring full meal salads, I found a whole new world. My approach of plant-based, oil free has not left me wanting. There is a universe of satisfying flavors, textures, ingredient combinations with great oil free dressings. Let go of preconceived notions, like “salad dressings must have oil” or “salads are not real meals”. When you do, you give yourself permission to crash through barriers. This opens up to new opportunities. This mindset applies to more than spicy beet, orange & tofu salad. Peace.Print
Spicy beet, orange & tofu salad with pepper arugula and radishes plus a spicy orange dressing is an easy, healthy, plant-based, satisfying full-meal salad.
- 8 oz (250 gm) tofu
- 3 Tbsp. tamari or soy sauce
- ½ tsp. liquid smoke
- ½ tsp. garlic powder
- 2 medium oranges sliced into segments
- 3 cups rocket (arugula)
- ½ cup sliced radishes
- 2 cups sliced beets (beetroot)
- 1 cup sliced cherry tomatoes
Orange pour over
- ½ cup orange juice
- ¼ – ½ tsp. Tabasco or other hot sauce
- Press the tofu for 20 minutes by place it between two plates and then weighting the top or use a tofu press if you have one.
- In a shallow bowl, combine the tamari, liquid smoke and garlic powder. Mix well. That’s your marinade.
- Cut the tofu into strips. I usually cut the tofu by width into quarters and then cut each quarter into 4 thinner strips (so you end up with 16 total).
- Place the tofu strips in the marinade and turn each strip to coat them on both sides. Allow the tofu to marinade for 15 minutes (longer if you want). The marinade will be mostly absorbed tofu, leaving little in the dish. Don’t panic. You have enough to build flavor.
- Preheat the oven to 4250 F (2200 C).
- Place the tofu on a baking try (line with parchment paper if desired). Bake on the top rack for 10 minutes, turn and bake another 5 until the tofu is browned and firm.
Make the salad
- While the tofu bakes, segment the oranges into wedges, slice the beets, radishes and cherry tomatoes.
- Make the pour over dressing by combining the orange juice and Tabasco.
- Arrange the salad by creating a base of rocket (arugula) then adding all the veggies and the tofu.
- Upon serving, pour the orange Tabasco over.
- Keep the Tabasco on the table anyone who wants to spice it up further.
- The tofu can be prepared ahead of time (up to 3 days) by pressing it, placing it in the marinade and into the fridge.
- If you want a thicker pour over, use ½ tsp. ground chia seeds. Make the dressing first to allow the chia seeds to thicken it.
- If you are not a rocket fan, substitute any salad greens. Don’t overdo the rocket, it can be a bit overpowering.
- I never add onions to this salad, but it you are a fan, try thinly sliced scallions or a bit of mellow red onion.
- Make this into a bowl by adding a grain such as quinoa, bulgur or even rice.
- Category: Salads & Bowls
- Method: Slice/Bake
- Cuisine: Plant-based
Keywords: spicy beet, orange & tofu salad