Sign-up to my mailing list

By signing up you agree to receive occasional updates and news from Libby Limon.

I promise to not share your data with any third parties.

Beetroot and Tofu Rissoles
October '17


Per 2 patty; 195kcal, 17g protein, 20g Carb, 5g Fat



300g/2 large   Beetroot

1                      Red onion

4-6                   Garlic cloves

30g                  Chia seed

250g                Organic non-GMO Firm Tofu

50g                  Nutritional yeast

1 tbsp              Tamari soy sauce

30g                  Gram flour

2 ½ tsp            Smoked paprika – I used London brand

2-3tsp sea salt and plenty of black pepper




Trim and then wrap the beetroots and garlic in foil. Do the same separately with the red onion. Roast in a 180C oven for 1 hr. Allow to cool.


Drain/squeeze out the water from the tofu. Finely chop the roasted onions and garlic. Remove the skins and grate the beets. Place these with all the other ingredients a bowl, thoroughly combine until the tofu is completely mixed in. Mixture can be firmed up in the fridge. Make 10 patties (1inch deep, by 2.5inch diameter) place on lined greased baking tray, bake for 30mins at 180C.



Back to All Recipe Articles