Beetroot, tofu and broccoli salad
Cooking time:
15 minutes
Active time:
15 minutes
Complexity:
Easy
Salad for vegans and vegetarians, as well as those who decided to cook something light, but meanwhile satisfying.
See all recipes category Salad 
5
Recipe "Salad with beets, tofu and broccoli "
Ingredients for 2 servings
boiled beets
2 pcs.
broccoli
100 g
tofu "Classic"
50 g
Romano salad
50 g
lemon
1/2 pc.
Extra Virgin Olive Oil
2 tbsp. spoons
fennel
2 sprigs
onion green
1 stem
ground coriander
1/2 tsp
salt, black pepper
to taste
Step 1/4
Mash the tofu with a fork, season with salt, black pepper, olive oil and lemon juice. Add finely chopped dill and spring onions. Stir and leave for 10 minutes.
Step 2/4
Cut the beets into wedges, season with olive oil, dill, salt and lemon juice. Leave for 10 minutes.
Step 3/4
Cut broccoli into small inflorescences, put in a bowl. Add a little water and microwave for 2 minutes.
Step 4/4
Coarse salad leaves with your hands, put on a dish. Add beets, broccoli to them, crumble tofu on top. Season with a little more salt, pepper and olive oil.
Ingredients for 2 servings
boiled beets
2 pcs.
broccoli
100 g
tofu "Classic"
50 g
Romano salad
50 g
lemon
1/2 pc.
Extra Virgin Olive Oil
2 tbsp. spoons
fennel
2 sprigs
onion green
1 stem
ground coriander
1/2 tsp
salt, black pepper
to taste
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