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serves 3 to 4

Looking to create an unusual recipe where Google search was unable to pinpoint "None", I am satisfied with my tasty new recipe. The word "napoleon" in this recipe refers to the technique of layering ingredients between thin layers of red beets and tofu. To add more contrast to this recipe, use red and yellow beets.


  • 1 lb cherry tomatoes
    2 large fresh beets with stems and leaves
    1/2 cup wine vinegar
    1 lb very firm tofu
    2 tablespoons soy sauce
    2 tablespoons olive oil


  • Wash tomatoes and place in a cast iron pan in one layer. Broil until roasted and tender. Season with salt and pepper.
    Cut off the beet stems and leaves. Cut into small dices.
    Peel the beets. Slice thinly. Use a mandoline to make the slicing easy.
    In a saucepan, combine 1 quart of water with the vinegar. Add the sliced beets to the boiling water. Simmer for 15 to 20 minutes until the beets are cooked but remain firm.
    Slice the tofu into 1/4-inch slices. Cut into squares. Drain the beets. Save a cup of the red water. Soak the tofu in the warm beet water for 10 minutes. Drain well.
    Heat a frying pan with the oil. Add the diced beets stems and leaves. Fry on medium heat for 5 minutes. Add 1/2 cup of water to the pan with a tabespoon of soy sauce. Simmer the beet stems until tender.

    Assemble the dish:
    Heat the beets and tofu in a frying pan. Add ground pepper and more soy sauce.
    Sandwich the sliced beets and tofu in several layers. Cut the Napoleon on half crosswise. Arrange in the middle of plates. Garnish with beet leaf-stems and cherry tomatoes. Serve warm.
Tofu and beet napoleons

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