Tofu Feta, Walnut, and Beet Salad
Think warm goat cheese salad without the fat, without the goat, and with ALL the flavor. The dill and white balsamic add a beautiful touch to the flavor mélange.
Servings Prep Time
4 15 minutes
Servings Prep Time
4 15 minutes
  1. In a medium-sized skillet over high heat, heat oil, tofu, salt, and dill, crushing tofu into crumbles and stirring until tofu begins to brown, about 7 minutes.
  2. On each of 4 plates, place ¼ of the spinach, followed by ¼ of the cabbage, ¼ of the beets, ¼ of the tofu mixture, 1 Tbsp balsamic, and 1 Tbsp walnuts. Serve immediately.
  3. Leftovers don’t keep well, but the tofu mixture and other ingredients can be stored in the fridge and kept on hand for up to 5 days for easy salad making.
Recipe Notes
Nutrition Facts
Tofu Feta, Walnut, and Beet Salad
Amount Per Serving
Calories 247 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 1g
Cholesterol 0mg 0%
Sodium 747mg 31%
Potassium 669mg 19%
Total Carbohydrates 19g 6%
Dietary Fiber 5g 20%
Sugars 12g
Protein 14g 28%
Vitamin A 88%
Vitamin C 73%
Calcium 29%
Iron 23%
* Percent Daily Values are based on a 2000 calorie diet.