Today another recipe with beetroot that involves no cooking, no baking, no frying. Vegan carpaccio with marinated beetroot and grilled tofu, served with raspberry dressing. It’s a vitamin bomb that you can easily serve for Easter Breakfast. Your guest will love it and may even forget about eggs ;)
Ingredients (serves 3):
Ingredients for beetroot marinade:
3 medium-size beetroots
3 tablespoons olive oil
1/3 teaspoon salt
pinch of dried garlic
1 teaspoon balsamic vinegar
3 tablespoons orange juice
1 teaspoon agave syrup
Instructions:
Cut the beetroots into thin slices (2-3mm) using vegetable peeler, grater or knife. Mix olive oil with orange juice, salt, garlic, balsamic vinegar and agave syrup. Pour the marinade over the beetroot and leave in the fridge for a couple of hours (or leave it overnight)
Marinated tofu:
200g natural tofu
1 tablespoon olive oil with chili
1 tablespoon olive oil
pinch of salt
pinch of brown sugar
pinch of freshly ground black pepper
1 tablespoon lemon juice
Instructions for tofu:
Cut tofu into slices of about 3-4 mm. In a small bowl, mix olive oils with lemon juice and spices. Pour the marinade over tofu, so that it is completely covered. Leave marinated tofu in the fridge for a couple of hours (or leave it overnight).
When it is ready, grill tofu or fry it on marinade.
Raspberry dressing:
4 tablespoons raspberry jam (homemade - if available)
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar cream
pinch of salt
2 tablespoons lemon juice
Instructions for the dressing:
Blend all dressing ingredients.
Put slices of beetroot and tofu (one by one) on a big plate. Serve with raspberry dressing on top.
Etykiety: beetroot, christmas, Easter, english, gluten free, main course, recipes, tofu
