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Beet Salad with Honey-Ginger Tofu

Beet Salad with Honey-Ginger Tofu


  • 2 tablespoons olive oil, divided
  • 8 ounces extra-firm tofu, sliced into 1/2" strips
  • 1" gingerroot, peeled and sliced thin
  • 2 tablespoons honey
  • 4 cups spinach
  • 1 cup prepared millet
  • 2 small cooked beets, peeled and thinly sliced (preferably with a mandoline)


  1. Coat a large skillet with 1 tablespoon olive oil and heat over medium heat. Add tofu and ginger. Drizzle ingredients with honey and saute for 5 minutes or until tofu is slightly browned. Remove from heat to cool.
  2. Add 2 cups fresh spinach to each of two serving bowls. Top each bowl with 1/2 cup millet and an equal amount of beets.
  3. Pour half of the tofu mixture into each bowl and drizzle each bowl with 1/2 tablespoon olive oil.


Nutrition Information

Per serving: 654 kcal cal., 19.8 g fat) (95.2 g carb., 11.3 g fiber, 17.6 g sugar, 24.9 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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