Tofu and Beetroot Salad

Ingredients

• 400 g beetroot
• 1 tsp cumin seeds
• Salt
• 200 g tofu (natural)
• 1 Shallot
• 2 tbsp lemon juice
• 2 tbsp white wine vinegar
• 1 tsp plain yogurt
• 4 tbsp rapeseed oil
• Pepper
• 1 box watercress

Instructions

1. 1.

   Wash the beetroot and cook it with cumin seeds in salted water for 40-50 minutes until tender.

2. 2.

   Afterward, peel it with rubber gloves and cut into thick sticks. Roughly cube the tofu. Peel the shallot and finely chop it. Whisk together lemon juice, vinegar, yogurt, and rapeseed oil; season with salt and pepper. Pour the dressing over the beetroot and mix in the tofu. Sprinkle the chopped shallots on top and garnish with sliced watercress.