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Beet Salad & Crisp Tofu.

August 31, 2011 by Carolina

Who doesn’t love Olive Oil? We use it in everyday cooking, from sauteeing to salad dressings — but did you know there are an array of types of olive oil out there? Drastically different tastes & uses for this awesome ingredient? Neither did I quite frankly. Sure, I’ve seen the extra virgin or light labels in the olive oil section of the market but had no idea what they meant…until now.

Through the Foodbuzz Tastemaker Program I received an awesome package from Crisco Olive Oil schooling me on all things olive oil. Are you ready for some knowledge? I was able to sample & cook with Light, Pure & Extra Virgin Olive oil. Here are the differences between the three:

Light – Extra mild in flavor, perfect for everyday cooking, baking & sauteeing

Pure – Mild flavor but stronger than light, smooth & perfect for marinades & sautees you want a little more olive flavor in

Extra Virgin – Bold & fruity flavor, makes awesome salad dressings, marinades. Great for drizzling over veggies, pastas, soups, you name it; even great for dipping

I decided to give these a go with two recipes: a delicious Beet Salad & Crisp Tofu Slices. Not only are these recipes super easy to make, they’re tasty & oh so satisfying. Plus they combine a reference to one of my favorite cartoons growing up. Can you guess which one? Love me some killer tofu. Also love me these recipes. Get ready for a whole lot of yum.

Beet Salad (serves 3)

3 Fresh Beets, peeled

1 Cup Water

1 Cup Scallions, sliced on the bias

1/2 Cup Spinach, chopped

2 Tablespoons Honey Mustard

2 Tablespoons Extra Virgin Olive Oil

1/2 Tablespoon White Vinegar

1/2 Teaspoon Onion Powder

1 Teaspoon Dried Oregano

1/8 Teaspoon Black Pepper

Pinch of Salt

Place beets & water in a microwave safe bowl; microwave for 3 – 5 minutes until beets are tender. Drain & dice beets to about 1 inch cubes. Combine beets with spinach & scallions & set aside.

In a bowl, combine the mustard, extra virgin olive oil, white wine vinegar, onion powder, oregano, pepper & salt & whisk together until fully integrated into a dressing.

Add the dressing to beets/spinach/scallions & toss. You can serve this salad warm or cool, it’ll taste great either way! Now lets make some tofu.

Crisp Tofu (Serves 3)

1 Block Extra Firm Tofu

2 Tablespoons Pure Olive Oil

1 Teaspoon Salt

1 Teaspoon Pepper

1 Teaspoon Garlic Powder 

Tofu sometimes gets a bad rep that states its bland & not tasty, which is far from true. My favorite way to enjoy tofu is baked just like this — it’s got a nutty, crispy flavor you’re going to love. You can’t go wrong with this one!

Now lets get started. Preheat oven to 375 degrees. Drain the tofu & wrap it in a paper towel, place on a plate. Place another plate on top & some weight on it & let it drain for at least 10 minutes. Once the tofu is drained, cut into 1/2 slices.

Place on baking sheet & drizzle with pure olive oil, salt, pepper & garlic powder, covering both sides of the slices. Bake at 375 degrees for 30 minutes, flipping the slices at the halfway point to ensure they’re crisp throughout. Serve & enjoy!

I hope you enjoyed learning a little more about olive oil. Make sure to pick up some fresh beets, some tofu & perhaps some delicious red wine & give these recipes a go. Tasty meal guarantee!

Disclosure: I was provided complimentary Crisco Olive Oil samples through the Foodbuzz Tastemakers Program. I was not required to provide a positive or negative review; all opinions are my own.  

Carolina

Carolina is a marketing professional and graduate student living in Orlando, Florida. Originally from Colombia, Carolina loves experimenting with different spices in the kitchen. When she's not cooking she loves to run, practice yoga and spend time with her dog Rocco. Carolina is passionate about travel and always has her suitcase packed and ready to go!

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