in Recipes

Beetroot with tofu and mint dumplings

updated

Spread the love

Ingredients for 1 servings:

  • 2 beetroots
  • 100g tofu
  • some sprigs of mint, fresh
  • 1 tbsp sesame oil, dark
  • some water

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

simple, vegan

Brush the beets and cook until almost tender. Meanwhile, puree the tofu, onion, and torn mint leaves with enough water to create a not-too-thin paste. Season to taste. After cooking, rinse the beets, remove the skin, slice them, and arrange them on a plate. Drizzle with the dark sesame oil. Serve the tofu paste with a tablespoon and garnish with a mint leaf.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Fruity curry with couscous

Wild garlic dumplings on paprika cream