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Tofu, Hummus, and Beet Stack

Tofu, Hummus, and Beet Stack


  • 2 3.5 oz. squares of firm tofu
  • 1/2 beet (skin removed and grated)
  • 1 can of chickpeas (washed)
  • Juice from a large wedge of lemon
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Avocado slices for garnish


  1. In large mixing bowl, add chickpeas, 1 tablespoon olive oil, lemon juice, salt, and pepper. Mash until thick and chunky.
  2. Season tofu and cook on medium heat in oil for a minute or so on all sides.
  3. Serve by building a stack: tofu patty, spoonful of hummus, beet, and avocado slices.


  • Recipe courtesy of Good to Glow - Feel-Good Food by Tali Shine and Steph Adams, published by teNeues
  • Image credit: Patrycia Lukas


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