I didn’t used to like beets, but over the last few years, I have come to love their earthy flavor, stunning natural color and extreme textural versatility, not to mention their seemingly endless health benefits. For vegans, beet varieties have the ability to pose as entirely different foods like sushi, burgers, and even “Beet Wellington”. I also love that since the roots, stalks, and greens are all edible and quite tasty, beets alone can provide an entire dish of three contrasting textures and flavors.
I love adding tofu and tempeh to my veggie and grain-based vegan dishes, and this combo of tofu and beets was inspired by Martha Rose Shulman at the NY Times. It is quite a typical stir-fry with flavors of ginger, garlic, sesame and soy, with the welcome addition of Red and Golden beets, a pinch of crushed red chilis, and cilantro! This Stir-Fry is very quick, and works equally well on its own, or served over rice or quinoa.