I love combining vegetables and protein to make a meal. This is one of my more successful experiments. It starts with a sauce:
Garlic Yogurt Sauce
- 1/2 c. Plain Greek yogurt
- Juice of one lemon
- 4 cloves garlic
- 1/4 c cilantro
- 1/4 c scallions, roughly chopped
Combine all of the ingredients in a small food processor and puree. Set aside.
- 3 large beets with their tops on, peeled and cubed
- 1 tsp. Olive oil
- Beet greens, torn, destemmed
- Lemon wedge
- 7 1/2 oz. of tofu cut into rectangles
Preheat oven to 425 degrees. Stir beets together with oil, salt and pepper. Place in a baking sheet and roast for 25-30 minutes.
While the beets roast stir the beet greens with a little bit of olive oil, salt and pepper. Cook in a medium frying pan on medium heat. Add a squeeze of lemon and cover until greens are wilted. Place in a large bowl and cover.
Heat a frying pan over medium heat. Place the tofu in the pan and sprinkle with salt and pepper. Let the tofu brown, then turn and allow to brown on the other side. When browned on both sides, add to the bowl with the beet greens.