Beet Salad with Grilled Tofu and Greek Yogurt Dressing

  • Preparation 30 MIN
    Cooking 6 MIN
    Marinating 2 H
  • Servings 4



Beet Salad



  1. In an 11 x 8-inch (28 x 20 cm) glass dish, combine the oil, honey, lemon juice, garlic and red pepper flakes. Season with salt and pepper. Add the tofu and toss to coat well in the marinade. Cover and let marinate for 2 hours in the refrigerator.
  2. Preheat the grill, setting the burners to high. Oil the grate.
  3. Remove the tofu from the marinade and set aside on a plate. Whisk the yogurt into the marinade. Adjust the seasoning. Set aside 3 tbsp (45 ml) of the yogurt dressing for the salad.
  4. Grill the tofu for 2 minutes on one side. Flip the tofu over and brush with the remaining yogurt dressing. Cook for another 2 minutes. Set aside on the plate.

Beet Salad

  1. In a bowl, combine the beets, onion, oil and lemon juice. Season with salt and pepper. Spread out in a serving dish. Rinse out the bowl. In the clean bowl, combine the cucumber, dill and reserved yogurt dressing. Arrange over the beets. Add the tofu and sprinkle with sumac.


We used 2% Greek yogurt, which gives the tofu a creamy texture but isn’t too thick for the salad dressing.

To cook the beets, simmer them for one hour in a pot of boiling water, and then peel them. To save time, use a 1-lb (454 g) bag of pre-cooked beets for this recipe.

To help you with this recipe

Multifonctional Mandolin

This mandolin has three different size blades that allow for rapidly and safely julienning or thinly slicing vegetables like beets, for example.

39.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.