This festive season, eat and be veggie! You can put together a beautiful plant-based spread in no time with these beetroot foldovers with tofu.
SERVES 6 // COOKING TIME 35 min
400 g block tofu
20 g nutritional yeast
Zest and juice of 1 lemon
15 g parsley
4 tbsp olive oil
5 beetroots, cooked and thinly sliced
1. In a food processor, blend together the tofu, yeast and lemon zest and juice, until smooth. Season and set aside.
2. Blend together the parsley and olive oil until smooth. Season and set aside.
3. To assemble, fold the beetroot slices in half and add 1 tsp of tofu filling to the centre. The filling will help the foldovers keep their shape.
4. Drizzle with parsley oil, season and serve immediately.
Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za
Our beetroot and butternut stacks make another veggie side favourite!