Recently beets have earned themselves quite the reputation as a superfood. They have been referred to as nature’s multivitamin for their wide range of nutrient and vitamin content, and are exceptionally high in vitamin C. I love them, particularly cold, and on salads. This particular recipe includes warm vegetables and tofu with cold beets. It could be served cold as leftovers the next as well, and I am 100% in favor of easy and ready made lunches made from dinner’s leftovers!
1 cup chopped asparagus
1 cup brussel sprouts (chopped in half)
1 block firm organic tofu
1 cup chopped steamed beets
1/4 cup crumbled feta cheese
2 tbs. coconut oil-used separately as 1 tbs.
3 tbs. honey
2 tbs balsamic vinegar
1 tbs. brown mustard ( I use Plochman’s)
Place asparagus and brussel sprouts in a baking dish with 1 tbs. coconut oil and cook in the oven at 400 degrees for approximately 15 min. Meanwhile, slice the tofu into small chunks and saute with the other tbs. of coconut oil for approximately 10 min, stirring occasionally.
Place chopped steamed beets into a small bowl. I cheated here and used Trader Joe’s prepared organic beets, served cold. Once the asparagus and brussel sprouts have finished cooking, add them into the bowl, as well as the tofu once warmed.
In a jar or salad dressing contai, mix the honey, balsamic vinegar, and mustard. Drizzle over the veggies and tofu in the bowl and finish with crumbled feta on top.
Serves 2 as an entree. Enjoy, and make your day great!