Beet Salad with Grilled Tofu and Greek Yogurt Dressing | RICARDO

Ingredients

• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) honey
• 1 tbsp (15 ml) lemon juice
• 1 garlic clove, finely chopped
• ¼ tsp red pepper flakes
• 1 lb (450 g) extra-firm tofu, cut into long slices ½ inch (1 cm) thick
• ½ cup (125 ml) 2% plain Greek yogurt
• 4 cooked beets (see note), thinly sliced on a mandoline
• ½ small red onion, thinly sliced
• 1 tbsp (15 ml) olive oil
• 1 tsp (5 ml) lemon juice
• ½ English cucumber, thinly sliced on a mandoline
• 2 tbsp dill, finely chopped
• ½ tsp ground sumac