Beets and cherries are the pairing you didn’t know you needed! Make extra salsa for throwing onto grain bowls, salads, sandwiches or as a chip dip.
- 2 cups cherries
- 15 ounces unsalted beets
- 1 small red onion
- 1 cup parsley
- 1 clove garlic
- 1/ 2 teaspoon salt
- 1 tablespoons balsamic vinegar
- 1 block extra firm tofu
- 1 tablespoons low sodium soy sauce
- 1 tablespoons olive oil
- 1 tablespoons cornstarch
Preheat the oven to 400F
Press the tofu to drain as much water as possible. Then, cut the block into cubes.
To a medium bowl, add the tofu, olive oil, soy sauce, and cornstarch. Combine well.
Add the tofu to a baking sheet and bake for 20 - 25 minutes. This makes slightly crispy tofu.
While the tofu is cooking, finely chop the cherries, beets, garlic, and onion.
To a bowl, add the chopped cherries, beets, garlic, onion, parsley leaves, salt, and balsamic vinegar. Mix well.
Once the tofu is done, serve it with the salsa, and that’s it! It’s ready to be enjoyed.