Tofu / Beetroot / Cucumber Salad with Roasted Pepper / Garlic and Chili Dressing

Hey, lovely people around the world, hope you are having a wonderful

day. Finally, there is sunshine in my hometown today. Although I was

considering a lazy day on the beach, instead I got busy cooking and

prepared a simple but really nice salad for you.

As you know me, I always like to play, try something new or mix unusual

ingredients together, to come up with something better and some more

interesting tastes.

So, if you ready, let’s play and cook together again!




1 spring onion

100g fresh cucumber

1 tbsp pomegranate seeds

1 small mandarin

15 ml Hemp Oil

1 large ball of cooked red beetroot

50g tofu

30g fresh mint

½ tbsp cider vinegar



1 red pepper

1 red chili

3-4 cloves garlic

60g Vegan Mayo

40ml (Nut) your choice milk ?





It’s up to you how to use and cut the cucumber. I go for julienne style; I

just peel/cut cucumber with a julienne peeler till I reach the middle where

the seeds are. I don’t use the middle part of the cucumber for this salad.

Mix all of the remaining ingredients together in a bowl, leaving the spring

onion to sprinkle on the top of the salad.


To make the dressing I peel the garlic, remove the seeds from the peppers

and roast in a non stick baking tray for 45 min/180oC (gas 4-5).

When roasted, add to the vegetables mayo and milk and blend well.


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