Tofu with beetroot and mushrooms

Ingredients

Instructions

1. 1
   Sear a piece of tofu in a pan on high heat, 3 minutes per side. Then remove from the pan and cut into large cubes.
2. 2
   Quarter the mushrooms and fry in a covered pan for 5-7 minutes.
3. 3
   Wash beetroot thoroughly, place in a pot of water, bring to a boil and cook for 20 minutes. Cut cooked beetroot into cubes the same size as the tofu.
4. 4
   Arrange tofu, beetroot and salad leaves on a plate.
5. 5
   Mix all sauce ingredients together and drizzle over the dish. Add salt if desired.