A modern twist on a classic toast topping, this Whipped Beet & Tofu Spread blends roasted beets with tofu for a luscious, tangy bite. Olive oil adds richness, while lemon juice brightens the flavor. Optional garnishes like honey, lemon zest, and basil make it look and feel elevated and fancy, but it’s as easy as a quick blending, toasting, and topping. This recipe is entirely plant-based, protein-rich, and full of anti-inflammatory benefits, making it a great airy yet filling snack, a light lunch, or a beautiful starter to serve at your warmer-weather gatherings.
Key Ingredients & Their Health Benefits
- Beets: Rich in fiber, folate, and betalains; supports liver function and improves blood flow
- Tofu: A plant-based protein source that supports muscle recovery and contains isoflavones, which can help maintain bone density and support hormones, especially in postmenopausal women
- Olive Oil: Contains heart-healthy monounsaturated fats, which are anti-inflammatory and support brain health
- Lemon Juice: Provides vitamin C, which helps with iron absorption; adds brightness without sodium
Recipe for Whipped Beet & Tofu Spread on Sourdough
Yields: 2 servings
Recommended serving: 1 slice of toast topped with whipped beet and tofu spread
Nutritional Information Per Recommended Serving
Calories: ~430
Protein: 34 g
Carbohydrates: 20 g
Healthy Fats: 24 g
Fiber: 3 g
Ingredients
Base (Toast & Spread)
- 2 slices sourdough bread, toasted
- 2 beets, roasted and peeled
- 1/2 package (about 6 oz.) silken tofu (or any tofu you prefer)
- Juice from half a lemon
- 3 tsp. olive oil
- Salt and pepper, to taste
Optional Garnish
- Honey, for drizzling
- Crumbled feta
- Lemon zest
- Fresh basil leaves, torn
Instructions
* See Recipe Tips below*
- Roast the Beets: Preheat the oven to 400°F. Wrap beets in foil and roast for 35–45 minutes until fork-tender. Once cooled, peel and chop into chunks.
- Make the Spread: In a blender or food processor, combine roasted beets, tofu, lemon juice, olive oil, salt, and pepper. Blend until silky smooth and airy.
- Toast the Bread: Toast your sourdough slices until crisp and golden.
- Assemble: Spoon the beet spread onto each slice of toast. For a fancier finish, use a piping bag to pipe the topping in a zigzag.
- Add Garnishes (Optional): Drizzle with honey, sprinkle on some crumbled feta, add a pinch of lemon zest, and finish with fresh basil leaves.
Storage & Shelf Life
- Store extra beet spread in an airtight container in the fridge for up to 4 days
- Not freezer-friendly; best enjoyed fresh or within a few days
- If using for a party or prep, pipe just before serving to maintain texture
Recipe Tips
- For quicker prep time, use store-bought, pre-cooked beets
- For extra creaminess, stick with silken tofu
- Add a pinch of cumin or smoked paprika to the spread for a deeper flavor profile
- Great on crackers and/or served as a dip for veggie sticks or roasted sweet potatoes
