Caramelized beetroots and tofu.

 Inspired by a Post Punk Kitchen recipe for caramelized beets I made a similar thing with beets and tofu today:

- beets, peeled and cut into bite-sized cubes

- 200gr firm tofu, cut into bite-sized cubes

- 1 tomato, finely cut

- 1 red onion, finely cut

- 3 cloves garlic, smashed

- 2 tbsp olive oil

- 3 tbsp crema di balsamico

- small piece of ginger, grated

- pinch of salt

In a big bowl mix olive oil, crema di balsamico, salt and a little warm water. Add the veggies, ginger and tofu and toss very well. Transfer to a lasagna dish and bake for about 45-60 minutes on medium heat in the oven until the beets are soft and the tofu golden. After 30 minutes check from time to time and stir the mixture to make sure everything is cooked evenly. It depends on your oven and your taste when the dish is definitely done.

The tomato adds more or less just a bit of fluid to the dish. You could use more tomatoes if you want a tomato flavour or omit them and add a little more water instead

tossing beets and tofu with the marinade

 I served it with hash browns (they were frozen, not self-made) and a salad made of cucumbers and baby leaves, tossed in a lot of soy yoghurt (spiced with salt, pepper, fenugreek and dill). 
The caramelized beets and tofu dices are totally addictive! And even if you think you don't like beet roots: give it a try. Baked veggies are SO MUCH BETTER than cooked ones and the beets tastes a bit different than the ususal cooked ones.