Spicy Beet and Chipotle Salad with Tofu

1. Drain the tofu of its liquid and slice into bite-sized squares. Put the tofu into a bowl and drizzle the soy sauce over it. Marinate the tofu slices in the soy sauce for thirty minutes.

2. Cook the beets by baking or boiling. If you are baking the beets, wrap them in aluminum foil and bake at 400˚F for 1 hour. If you are boiling the beets, boil them for 30 minutes. The beets are done when a fork easily slides all the way to the core.

3. If you boil the beets, you can bake the tofu at the same time. Otherwise you’ll have to do them separately. When the beets are done baking, remove them from the oven and turn the temperature down to 350 F. Place the the tofu slices on a baking sheet sprayed with cooking spray. Bake the tofu at 350 F for 20-45 minutes. The longer the tofu bakes, the chewier it gets. Check on the tofu a few times and bake until it has the chewiness you like.

4. Once the beets cool, slip off their skins. I say slip and not peel because peeling is almost impossible. Instead, use a paper towel to grasp the skin and tug it off. The skin should slip off fairly easily.

5. Chop the beets and put them into a bowl. Toss with the chipotle peppers, lime juice and cilantro. Add salt to taste. Now you’ve got your salsa!

6. Put the arugula onto four serving plates. Spread the salsa over the arugula and top with the baked tofu.

Yields 4 servings.

WW Points+: 2 per serving

Calories 104, Fat 5g, Carbs 7g, Protein 10g