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Beetroot Spread with Tofu
(0)
10 min
Quick
Knuspr-Küche
Dieser leuchtend pinke Rote-Bete-Aufstrich ist nicht nur ein optisches Highlight auf jedem Frühstückstisch, sondern auch ein echtes Kraftpaket. Die Kombination aus erdiger Roter Bete und cremigem Tofu sorgt für eine samtige Textur und eine Extraportion pflanzliches Protein. Mit einem Spritzer frischer Zitrone verfeinert, ist dieser vegane Dip in nur 10 Minuten fertig – perfekt für die gesunde Jause oder als farbenfroher Begleiter zum Abendbrot.
Preparation method
Ingredients overview
- 300 g cooked beetroot
- 400 g natural tofu
- 1 pc lemon
- 1 pinch ground black pepper
- 1 pinch salt
Finely grate the pre-cooked beetroot or cut it into small cubes. Mash the tofu with a fork or grate it finely as well.
Thoroughly mix the beetroot and tofu in a bowl until a smooth, creamy mixture is formed. For a particularly fine consistency, the mixture can also be briefly pureed.
Season the spread with freshly squeezed lemon juice, salt, and black pepper. Let it rest briefly before serving so that the flavors can develop optimally.
Chef's tip
Serve the spread on fresh wholemeal bread or as a dip with vegetable sticks. It keeps in the refrigerator for approx. 2-3 days.
Ingredients
Nutritional values
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