The only reason I made this dish was because it was pink. And not any kind of pink (as you can see), it’s BRIGHT HOT PINK. In-your-face pink, literally, and from none other than beautifully bold beets.
In fact, every time I cook with beets it’s for their Awesome (with a capital A) color. Now that I think about it, it’s awfully superficial of me. I’m totally just using them for their ‘look’, because they’re pretty and who doesn’t like to impress others with pretty food?!
Tofu, on the other hand, was used only for it’s beneficial protein-packed properties and was to remain as silent (and hidden) as possible in the sauce. Not sure about all y’alls but I’m not a huge fan of tofu’s taste. Maybe it’s because I didn’t drain it enough – be sure to drain it enough (and not like the picture, put it on a plate, sandwiched between paper towel, with another weighted plate on top to apply pressure – but there was a weird aftertaste with the sauce so I kept adding more ingredients to mellow it out.
With that said, I don’t have a real recipe for you today cause what I came up with isn’t all that stellar. But I do have ideas for another attempt at beet sauce, so I’ll at least share that. And please, share if you have any beet sauce or tofu taste masking tips, I’m in need.
Attempt #2 Beet Pasta Sauce
Roasted beets, goat cheese, well drained tofu, pasta water (to thin out sauce), roasted garlic, thyme, extra virgin olive oil, salt, pepper, chives for garnish
I’ll let you know how it turns out, in the meantime you can take a bite with your eyes. Stays away from your hips that way.
~lbeet, dinner, entree, pasta, Tofu, Vegetarian