Recipe for Beet and Tofu Salad (Corner Copia)

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
3 lrg	Beets, peeled OR 5 small beets
1 sm	Red Bermuda onion, sliced into thin rings and separated
1 lb	Firm or extra-firm tofu, drained and cut into 1/2-inch cubes
	----------------- DRESSING MIXTURE ----------------
1/4 cup	Red wine viniger
2 tbl	Balsamic vinegar
1/4 x	Cub olive oil, or less to taste
	----------------- SEASONINGS ----------------
1/2 tsp	Dried oregano

Instructions:

Instructions: Cook beets until just tender when tested with fork: large beets might take 45 minutes to boil and cook.

When cool enough to handle, slice beets in half, then slice each half into 1/4-inch slices. Place in a bowl. Add the dressing. Toss gently to combine.

Taste for seasonings. Serve immediately or chilled. Toss again just before serving.

Notes: "...even those who think they dont like tofu will enjoy the zesty taste and the health benefits of this salad." -Claire Crisuolo 1997.

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