Beet Salad with Grilled Tofu and Greek Yogurt Dressing
Beet Salad with Grilled Tofu and Greek Yogurt Dressing
Ingredients
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) lemon juice
- 1 garlic clove, finely chopped
- ¼ tsp red pepper flakes
- 1 lb (450 g) extra-firm tofu, cut into long slices ½ inch (1 cm) thick
- ½ cup (125 ml) 2% plain Greek yogurt
- 4 cooked beets (see note), thinly sliced on a mandoline
- ½ small red onion, thinly sliced
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 ml) lemon juice
- ½ English cucumber, thinly sliced on a mandoline
- 2 tbsp dill, finely chopped
- ½ tsp ground sumac
Instructions
- In an 11 x 8-inch (28 x 20 cm) glass dish, combine the oil, honey, lemon juice, garlic and red pepper flakes. Season with salt and pepper. Add the tofu and toss to coat well in the marinade. Cover and let marinate for 2 hours in the refrigerator.
- Preheat the grill, setting the burners to high. Oil the grate.
- Remove the tofu from the marinade and set aside on a plate. Whisk the yogurt into the marinade. Adjust the seasoning. Set aside 3 tbsp (45 ml) of the yogurt dressing for the salad.
- Grill the tofu for 2 minutes on one side. Flip the tofu over and brush with the remaining yogurt dressing. Cook for another 2 minutes. Set aside on the plate.
Beet Salad with Grilled Tofu and Greek Yogurt Dressing