Beet Pickled Tofu

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.

  • Servings
  • Prep Time
    20 Min
  • Cook Time
    1 Hr

Cooking Directions

  • 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.
  • When 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.


  • 1 pkg. House Foods Extra Firm Tofu, drained and pressed
  • 3 small beets
  • 1 cup water
  • 1 cup apple cider vinegar
  • 2 tsp. black peppercorns
  • 1 Tbsp. kosher salt
  • 2½ Tbsp. sugar
  • 2 cloves smashed garlic
  • ¼ cup sliced onion (red or white)
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. vegan mayonnaise
  • Parsley for garnish

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