I had a little situation in my kitchen last night. I went to check the tofu that was roasting in the oven and discovered this.
Bleeding tofu! I immediately thought to myself WTF!? and then I remembered that I was roasting a batch of beets while dinner was cooking and I guess some of the beet juice dripped down onto my tofu even though they were wrapped in foil.
It made for an interesting dinner presentation, that’s for sure! Speaking of last night’s dinner…it was so yummy! I roasted cauliflower and cooked sliced tofu in a 400 degree oven for about 30 minutes. Since I cooked the tofu for so long all the water cooked out and it got a really firm texture. Also, I used a ton of lemon pepper on the tofu so it had a pronounced citrusy flavor. On the stovetop I sauteed three different kinds of greens with onion and chicken broth. I used the greens from the beets (did you know they are edible?) along with some rainbow chard and lacinto kale.
Remember how I mentioned that I got a huge bunch of beets at the farmers market for just $4. Well, my fridge overfloweth with beets right now.
I used all of one in today’s lunch to create one of my best lunch bowls ever. (That’s a lofty statement!) I layered leftover greens with farro that I cooked in chicken stock, leftover tofu, chickpeas, beets, avocado and goat cheese. I wasn’t sure exactly how the combo would turn out but it was perfect.
I’m taking suggestions for what to do with all of these roasted beets in my fridge. Help me with inspiration to use them for something other than salads!