Blog Meal Plan Beetroot and tofu bowl Beetroot and tofu bowl

Beetroot and tofu bowl

25 min Diabetes type 2 Dinner Dairy freeGluten freeLactose freeQuick & Easy
Beetroot and tofu bowl

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.


  • Olive oil - 10 ml (2 tsp)
  • Balsamic vinegar - 5 ml (1 tsp)
  • Salt and pepper - 0.3 g (1 pinch)
  • Sesame seeds - 15 g
  • Bell pepper - 100 g
  • Beetroot, cooked - 100 g
  • Tofu - 100 g
  • Greens - 30 g
  • Pearl barley - 50 g

How to make:

  1. Cook the pearl barley until ready
  2. Cut the beetroot, pepper and tofu into cubes
  3. For the sauce, mix the oil and vinegar, season with salt and pepper if desired
  4. Put the herbs, cooked barley, chopped vegetables and tofu in a salad bowl
  5. Sprinkle with seeds and pour the sauce over the dish

More recipes for you

Get started