Beetroot and tofu salad

There are two things people usually miss (or thing they will miss) when they go vegan: cheese and eggs.

This beetroot and tofu salad was created one day that I was craving the classic beetroot and egg salad that so many of us grew up eating. I added a few more ‘grown-up’ ingredients, and ended up with an easy grab-and-go salad that is anything but bland.

Beetroot and tofu salad

Beetroot and tofu salad

Mildly spicy earthy salad that can be made in one bowl and is perfect for taking to work or school.


  • 2 large handfuls of chopped lettuce
  • 6 medium cooked and chopped beetroots (plain, not in vinegar)
  • 1 small block of smoked tofu in cubes or shredded
  • 1 cup of peas (fresh, frozen or canned as preferred)

For the dressing:

  • 3 tablespoons of olive oil
  • a small handful of chopped basil
  • 1 teaspoon of cumin
  • 1 tablespoon of wholegrain mustard
  • 1 teaspoon of salt


  1. Mix all the ingredients and chill until ready to serve.

Beetroot and tofu salad

This post is part of the Filling Summer Salad series, next post strawberry fennel salad (coming Monday 2nd).

2 thoughts on “Beetroot and tofu salad

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