Spicy orange and beetroot salad with savory baked tofu, and spicy, oil-free dressing is bursting with flavors, textures, and plant-based deliciousness.
Savory baked tofu
- 1 small block of firm tofu (8 oz. or 250 gm.)
- 3 tbsp. freshly squeezed lemon juice
- 1/2 tsp of sea salt (adjust to your preference as needed)
- 2 tbsp nutritional yeast
- 1 tbsp. dried oregano
- 1/2 tsp. ground black pepper
For the rest of the salad
- 2 – 3 fresh beets (2 cups sliced)
- 3 – 4 medium navel or other oranges (the 4th is a reserve if you need the juice)
- 4 cups arugula (rocket)
- ½ cup sliced radishes
- 1 cup sliced cherry tomatoes
- ½ cup of orange juice
- ¼ - ½ tsp. Tabasco or other hot sauce
- Cut the tofu into quarters before pressing. Use a tofu press or between a plate with a top of a flat surface weighted down. Press for 20 minutes.
- While the tofu presses, prepare the rub (marinade) by combining the lemon juice, salt (if using), nutritional yeast, oregano, and black pepper in a small dish.
- Grab a shallow dish and rub each of the tofu slices with the marinade. Place the slices in a shallow dish or rimmed plate and allow them to sit for 30 minutes or overnight.
- If you are roasting the beets, scrub each and wrap them in foil. Place them in a preheated oven on a baking tray in case they leak a bit. Bake at 4000 F. (2000 C.) for 40 – 50 minutes, checking periodically to ensure they are not drying out. The beets are done when you can easily pierce them with a fork. Allow the beets to cool before you peel and slice them.
- Slice the cooled beets into bite-sized pieces.
- If the timing works out, you can also start baking the tofu while the beets are roasting. Otherwise, bake them at 4000 F (2000 C). Lay them on a baking tray lined with parchment paper. Bake them 15 minutes on one side, flip them and bake for another 10 minutes or until they are browned and firm.
- To prepare the oranges, cut the ends off 3 oranges and then set them on a cutting board and cut off the skins and pith. Then hold each orange over a bowl with one hand and use a knife to cut the fruit from each membrane. Keep them in the bowl until you are ready to add them to the salad plates. Squeeze the leftover membranes over the bowl to capture the juice.
- To assemble the salad, split the rocket into 2 – 4 portions (depending on how many salads you are making). Lay them on a place, then add the oranges, beets, radishes, tomatoes, and tofu.
- Once you’ve added the orange slices to the salad, place the reserved juice in a small dish, add ½ tsp. of Tabasco (more if you like it hot). That’s the dressing.
- Serve the salads immediately with the dressing on the side and more Tabasco if desired.
- The nutritional information is for 2 huge salads. This salad is also a fantastic dish to serve with a flavorful soup or lentil dish.
- The tofu can be pressed and marinated a day before. Cover the tofu after you’ve rubbed it, cover it, and keep it in the fridge until you are ready to bake it.
- The beets can also be roasted a day before. Place the wrapped and cooled beets on a plate and store them in the fridge.
- Prepping the oranges can be a messy business. Use a cutting board with a rim or place a baking mat in a rimmed baking tray or dish. Don’t forget to cut the orange segments over a bowl to capture all the juice.
- Category: Salads & Bowls
- Cuisine: Meal Salad
Keywords: orange and beetroot salad