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Roasted Beet Edamame Salad with Vegan Feta Cheese

Enjoy this multi-layered Roasted Beet Edamame Salad with homemade vegan feta cheese, high protein with all wholesome ingredients!
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 45 minutes
Total Time 1 hour 35 minutes
Course Salad
Cuisine Mediterranean
Servings 2 servings

Equipment

  • Clean Kitchen Towel for pressing the tofu
  • Whisk for making the dressing
  • Aluminum Foil for roasting the beets
  • Fine Hole Grater for grating the garlic
  • Potato Masher for mashing the tofu
  • Oven for roasting the beets
  • Baking Tray
  • Parchment Paper

Ingredients
  

For the Salad

  • ½ cup edamame beans
  • 3 tbsp dried cranberries
  • 2 medium raw beets
  • 2 tbsp raw walnuts chopped

For the Feta Cheese

  • ¼ block extra-firm tofu cut into small rectangles
  • 2½ tsp extra-virgin olive oil
  • 1 tsp fresh lemon juice
  • ½ tsp fresh lemon zest
  • ½ tsp white wine vinegar
  • ½ tsp pink salt
  • 2 tsp olive brine  this is the water from a jar of kalamata olives
  • ½ tsp fresh garlic  finely grated
  • ¼ ts Italian seasoning
  • pinch black pepper

For the Dressing

  • ½ tbsp apple cider vinegar
  • ½ tbsp balsamic vinegar
  • 1 tbsp extra-virgin olive oil
  • ⅛ tsp Dijon mustard
  • ½ medium garlic clove finely grated

Instructions
 

For Roasting the Beets

  • Preheat oven to 425° F.
  • Wash the beets, then wrap them individually in aluminum foil and place on a baking tray lined with parchment paper, in the oven.
  • Once the beets are in the oven, move onto the tofu marinade step.

For the Tofu Marinade

  • Open the extra-firm tofu. Use a kitchen towel to lightly press the excess moisture out of it, before cutting into small rectangular pieces.
  • Whisk together all the ingredients for the feta cheese (except the tofu). In a shallow bowl, add in the marinade, along with the tofu pieces.
  • Place this in the refrigerator for at least 30 minutes.

For the Dressing

  • In the meantime, whisk together the ingredients for the dressing. Place in the refrigerator for later use.

Putting It All Together

  • Bake the beets until a fork easily pierces through, about 50 minutes.
  • Once the beets are cooked, remove the foil and allow them to cool for 45 minutes at room temperature. Peel and cut into 1/2-inch cubes, measuring a heaping ¾ cup (¾ cup + 1 tbsp of beets).
  • Remove the tofu from the refrigerator after the beets have cooled down. Use a potato masher to make tofu crumbles.
  • In a large bowl, add the beets, tofu crumbles (and any extra marinade left in the bowl), all the remaining salad ingredients, and the dressing.
  • Gently toss it all together to fully coat, then transfer to two serving bowls. Garnish with optional chopped walnuts. Enjoy!

Notes