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
- 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
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.
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