Spicy Beet and Chipotle Salad with Tofu (2 points)

Beet SaladYou know what beets need? Lemon. Bright, tart lemon to cut through the sweet earthiness. Then they need chipotles for a smoky dimension. Finally, they need tofu marinaded in soy sauce and baked.

This post is piggybacking onto the Spicy Beet and Chipotle Salsa post. Some people might like the salsa on its own. But I like it as a salad. Especially a salad with crisp arugula and smoky, chewy tofu. It’s so good as a side salad or just as a light meal.

A while back, I wrote about how my husband and I would be moving soon and we still didn’t know where. Well, now we do know. And I’m super excited! But I can’t quite announce it publicly yet. But I’m so happy to say it’s in a place where one of these ingredients grows in abundance. It’s in a place where trees hang heavy with this ingredient in nearly every backyard. Yup, it’s a place with such perfect weather that lemons grow grotesquely large and obscenely yellow. That is where I’m moving to in June! Be sure that I’ll be enjoying this citrusy salad there this summer.

Beet and Chipotle Salsa with Tofu
Ingredients:

  • 1 package extra firm tofu
  • 1/4 cup soy sauce
  • 1 bunch red beets (3 or so)
  • 2 chipotle peppers in adobo sauce, chopped (definitely add some of the rich adobo sauce)
  • Juice of 2 lemons
  • 2 tablespoons cilantro, chopped
  • Salt to taste
  • 1 package spinach or arugula

Directions:

1.         While the beets are cooking, bake the tofu. Drain the tofu of its liquid and slice into bite-sized squares. Marinade the tofu slice in the soy sauce for thirty minutes.

Tofu Marinading

2.               Cook the beets by baking or boiling. If you are baking the beets, wrap them in aluminum foil and bake at 400˚ for 1 hour. If you are boiling the beets, boil them for 30 minutes. The beets will be done when a fork will easily slide all the way to the core.

3.         Once marinaded, place the the tofu slices on a baking sheet sprayed with cooking spray. Bake the tofu at 350 for 20-45 minutes. The longer the tofu bakes, the chewier it gets. Check on the tofu until it has the chewiness you like.

4.         Once the beets cool, slip off their skins. I say slip and not peel because peeling is almost impossible. Instead, use a paper towel to grasp the skin and tug it off. The skin should slip off fairly easily.

5.         Chop the beets. Toss with the chipotles, lime juice and cilantro. Add salt to taste. Now you’ve got your salsa!

6.         Spread the salsa over the arugula or spinach and top with the baked tofu.

Yields 4 servings

WW Points+: 2 per serving

Calories 104, Fat 5g, Carbs 7g, Protein 10g

{ 4 comments… add one }

  • Madonna/aka/Ms. Lemon February 27, 2013 at 5:29 pm

    Everything taste better with a squeeze of lemon :) . You must be coming this way.

    Reply edit
    • Hot, Spicy and Skinny February 27, 2013 at 5:33 pm

      Hmmm… If I remember your location correctly, the answer is yes. And I’m pretty sure I remember your location because I was so jealous of it :)

      Reply edit
  • Christina Rodriguez March 4, 2013 at 11:07 pm

    If I made this it would have to be just for me, as I know the other three wouldn’t like, haha. I am really tempted though not sure if I could get tofu at the supermarket. I know I could get it at this specialty (overpriced) Asian store nearby…

    Since you like tofu and if you are ever in the Los Angeles area, make your way over to Reseda in the west San Fernando Valley. There is a tofu joint there that won’t disappoint. They make their own tofu from scratch. They even make soy milk (I imagine a bi-product of making tofu), and they will make that tofu taste like any meat you want. And it’s vegan. We went there only once, as I tend not to enjoy food when I know my hubby doesn’t like it (he actually said it wasn’t bad, but it’s not for him) haha. Anyways it’s called Vin Loi Tofu… (I discovered it on Yelp, as it was a few blocks away from where we used to live. http://www.yelp.com/biz/vinh-loi-tofu-reseda )

    Reply edit
    • Hot, Spicy and Skinny March 5, 2013 at 11:03 am

      Good tofu tip! I love tofu- it’s such a cool and different thing. But, ya, it is under-appreciated by the male and children sets. My husband had an odd compliment for this salad:
      “You make things that I think I’m not going to like and then they’re okay.”
      For him, that’s a big compliment for tofu :)

      Reply edit

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