Beetroot and smoked tofu with pomegranate seeds
An ideal sharing plate as a salad or could equally be an individual main dish.
Recipe type: Side dish
Cuisine: World
Serves: 1-2
  • 1 large beetroot
  • 3 spring onions
  • 2 tablespoon of apple cider vinegar
  • 1 small bunch chard
  • 2 tablespoon extra virgin oil (flavoured oil such as walnut optional)
  • 4 medium sized pieces of smoked tofu
  • 1 medium sized pomegranate
  • 2 small blood oranges
  • Sprigs of mint, to garnish
  1. Wash beetroot bulb, do not peel. Either boil until tender or wrap in foil and bake in a slow oven. Set aside to cool then peel and chop into small cubes.
  2. Wash and chop spring onions
  3. Wash and peel blood oranges – remove pith and slice into rounds.
  4. Place tablespoons of apple cider vinegar in a bowl, add spring onions and sliced orange.
  5. Wash chard and remove white stems. Chop leaves into medium sized strips. Heat tablespoon of oil in frying pan and sauté chard strips until soft then drain on kitchen roll.
  6. Heat tablespoon of oil in frying pan and saute smoked tofu for a couple minutes on each side until golden brown.
  7. Peel pomegranate and deseed. Place in the bowl with the spring onions and orange slices. Combine all ingredients.
  8. On a large platter place chard leaves, spoon all the ingredients from the bowl, then dot with beetroot cubes. Last but not least, place slices of smoked tofu and scatter sprigs of fresh mint over the whole platter.
Recipe by Edinburgh Foody at