Asparagus & Beet Salad With Almond Tofu

Spring is one of our favorite seasons. It’s the time when we finally start to see a lot of local produce in the supermarkets. We were so happy to be able to finally buy fresh asparagus and create this Asaparugus & Beet Salad with Almond Tofu recipe for you today!

If you are asking yourselves what is almond tofu, it’s basically the regular tofu with chopped almonds and almond flavor. It’s a bit darker than regular tofu. We added a link below where we bought it. But feel free to use any tofu or tempeh for this recipe.

This delicious protein salad is crunchy and full of amazing flavors. You are going to love it. It’s perfect for vegans, and people who are following a vegan and gluten-free diet.

 
We have several similar recipes on our website, and here are a few we think you’ll like as well: Red Beans & Corn Salad Recipe, Lentil & Mixed Greens Salad Recipe, and Mixed Greens Quinoa Salad With Roasted Tofu. Let us know which one is your favorite! 🙂

Prep time: 10 min   Cook time: 20 min   Total: 30 min   Servings: 1

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INGREDIENTS

• 1/3 cup (60 g) cooked quinoa
• 1 cup romaine lettuce
• 3 asparagus sticks
• 2.1 oz (60 g) almond tofu (or any other that you have)
• 3 tablespoons grated fresh beetroot
• 2 tablespoons cooked chickpeas
• 1 teaspoon olive oil

DRESSING

• 1 tablespoon of flaxseed oil
• juice of a half a lemon
• pinch of salt

INSTRUCTIONS

• Prepare all the ingredients. Cook quinoa, we won’t explain here how to cook quinoa, you can check any of our previous recipes to learn how. Cut asparagus into 2-inch pieces. Prepare the rest of the vegetables, slice the romaine lettuce, and grate a small beetroot. Cut tofu into bite-size pieces.
• Add olive oil into a large pan over medium heat. Add asparagus and tofu and cook for about 7-10 minutes, turning around to ensure even cooking. When done, let it cool for about 10 minutes.
• To make the dressing add all the dressing ingredients into a small bowl and mix them until combined. Set aside
• In a large bowl add first sliced romaine lettuce, as a base of the salad. Then add on top cooked quinoa, tofu, asparagus, chickpeas, and beet. Pour dressing over it. Toss everything together until combined.
• Enjoy your Asparagus Beet Salad With Almond Tofu!

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