Loading...
Tofu is pickled in a sweet and tangy brine with apple cider vinegar, crushed garlic, black peppercorns, sugar and salt then it's topped with a bit of mayo and Dijon mustard sauce.
Preheat oven to 375 degrees. Scrub beets and wrap in foil. Put in a small pan and roast for 1 hour. Remove from oven, unwrap carefully, and let cool. When cool, remove skins. Cut into 1 inch cubes. Set aside.
While beets are roasting, bring water, apple cider vinegar, peppercorns, salt, sugar, and garlic to a boil, stirring so all salt and sugar is dissolved. Remove from heat and let cool.
When beets and liquid are ready after cooling, layer beets, onion, and tofu in a large glass jar. Pour liquid over the top and let sit at room temperature, uncovered, for one hour. Then cover and refrigerate overnight.
How to Press Tofu
How to Press TofuWhen ready to serve, stir mustard and mayonnaise together. Swipe a teaspoon of the mixture onto each corner of tofu. Garnish with parsley.
This recipe was created for our “50 Plates of Tofu Campaign” for the state of Pennsylvania.
