Tofu with Rice and Roasted Balsamic Beets


Oh yummy! A Combination I wasn’t sure would work but it absolutely did. Love experimenting! I marinated the Tofu first to give an light spice.

Serves 2

160g Tofu (Marinated)

1 Rainbow Beetroot (I used the white Albina Verduna)


1 Rainbow Carrot (I used the purple one)

Small handful of gardens peas

Small handful of sweetcorn

60g of Camargue Red Rice

2 tbsps Olive oil

1 tbsp Balsamic Vinegar

For the marinade:


1 tsp Dried Coriander

1 tsp Paprika

1/2 tsp Ginger

1/2 tsp Turmeric

1/s tsp red chilli flakes

1/2 tsp onion granules

1/2 tsp garlic granules

Squeeze lemon juice



  1. Cook Rice as per packet instructions, 5 mins before ready add in the peas and sweetcorn to warm through.
  2. Pre-heat oven to 210 deg. Chopped carrot and beetroot into fine slices (or you can spiralize them) and coat with Olive oil and Balsamic vinegar. Roast in oven for about 15 mins.
  3. Mix all the marinade ingredients together with olive oil and water, coat the tofu and let it soak the spices for a few mins.
  4. Combine the rice mix, roasted veg mix and tofu together and serve. Yummy! Serve with a lovely crisp glass of Chardonnay or Pinot Grigio!

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