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Zesty Tofu, Beetroot and Sweet Potato Salad
Tofu, Beetroot and Sweet Potato salad
Recipe type: lunch or dinner
Prep time: 
Cook time: 
Total time: 
  • 1 cup baby spinach
  • ½ cup mushrooms, chopped
  • ½ large sweet potato, sliced thinly
  • 2 beetroots, sliced thinly
  • 200g tofu, sliced
  • ½ lemon, juiced
  • 1 tsp honey
  • 2tbs olive oil (you can use infused olive oil if you would like extra flavour - herb, chilli, onion or garlic work well with this dish)
  • pinch of salt and pepper
  1. Cook your sweet potato, mushrooms and beetroot in separate pans so that the colour of the beetroot doesn't leak through (or one at a time if you want to avoid washing up). Note that the sweet potato and beetroot will take a little longer to cook than the mushrooms. You can cook them either by boiling, frying in a pan with some olive oil or microwaving them in a dish with a little water, I like to fry them and use a bit of garlic or herb infused olive oil.
  2. Using 1 tbs of olive oil fry the tofu, turning once lightly browned.
  3. In a jar with a lid mix together the lemon juice, honey, olive oil, salt and pepper.
  4. Place baby spinach and cooked ingredients into a bowl and top with dressing. Serve immediately and enjoy.
Nutrition Information
Serving size: 2
Recipe by Eat Pray Workout at