Best Beets And Kale With Creamy Tofu Dressing Recipes

BEETS AND KALE WITH CREAMY TOFU DRESSING

Beets and Kale with Creamy Tofu Dressing image

Even the vegetable-averse will go for hearty greens and beets topped with a creamy blend of tofu, lemon, garlic, and anchovy. Leftover dressing makes a great dip for crudites.

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

1 pound beets, trimmed and scrubbed
1/2 cup silken tofu
2 tablspoons lemon juice
2 anchovies, minced
1 clove garlic, minced
2 tablspoons extra-virgin olive oil
Coarse salt and freshly ground black pepper
4 cups baby kale or thinly sliced kale leaves (2 ounces)
2 tablspoons freshly grated Parmesan

Steps:

Heat oven to 400 degrees. Wrap beets tightly in parchment-lined foil and roast until tender, about 1 hour. Let cool, then remove skins and slice into rounds. Set aside.
In a food processor, puree tofu, lemon juice, anchovies, and garlic until smooth. With motor running, slowly add oil until combined. Season with salt.
Arrange beets on a platter and top with kale. Season with salt and pepper. Drizzle with 2 tablspoons dressing and top with Parmesan.

Nutrition Facts : Calories 149 g, Cholesterol 4 g, Fat 9 g, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 274 g

STIR-FRIED BEET GREENS, TOFU AND BEETS

Stir-Fried Beet Greens, Tofu and Beets image

I had lots of beet greens on hand during the week that I was testing all of these beet recipes, so I decided to combine them with julienned beets in a stir-fry. The greens should be crisp-tender.

Provided by Martha Rose Shulman

Categories dinner, easy, lunch, quick, main course

Time 15m

Yield Serves 4

Number Of Ingredients 15

Ingredients

1/2 teaspoon sugar
1/4 to 1/2 teaspoon salt (to taste)
1 tablespoon soy sauce
2 teaspoons dry sherry
2 teaspoons sesame oil
1 tablespoon grapeseed oil, sunflower oil or peanut oil
6 ounces firm tofu, diced (1 cup)
2 teaspoons minced garlic (2 large cloves)
1 tablespoon minced fresh ginger
2 large or 4 small beets (1/2 pound), peeled and cut in 2-inch julienne (about 2 heaped cups julienne)
1 medium-size leek, white and light green parts only, cut in half lengthwise, cleaned and sliced thin
1 pound beet greens, stemmed, washed well in 2 changes of water, and coarsely chopped (about 6 cups tightly packed; it's fine if water remains on the leaves)
2 teaspoons sesame seeds
1/4 cup minced cilantro
2 teaspoons cornstarch dissolved in 2 tablespoons water or stock

Steps:

Combine the sugar and salt in 1 small container, the soy sauce, sherry and sesame oil in another, and place within arm's reach of your wok. Have the other ingredients in separate containers within arm's reach of your wok.
Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan, then add the tofu and spread out in a single layer. Don't stir for 1 minute, then stir-fry for 1 to 2 minutes, until it begins to color. Add the garlic and ginger and stir-fry for no more than 10 seconds. Add the beets and stir-fry for 1 minute. Add the leek and stir-fry for 30 seconds to a minute, until it softens, then add the beet greens and salt and sugar. Stir-fry for 1 to 2 minutes, until the greens have wilted. Add the sesame seeds, soy sauce, sherry and sesame oil, and cilantro and stir-fry for 1 minute. Stir in the dissolved cornstarch and stir-fry until the liquid in the wok glazes the vegetables and tofu, less than a minute. Remove from the heat and serve with rice, noodles or other grains.

Nutrition Facts : @context http, Calories 223, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 641 milligrams, Sugar 5 grams