Zarna’s Beetroot Sadeko Surprise

A Nepalese-Inspired Vegan Salad with Homemade Tofu Feta

I'm thrilled to share this vibrant recipe from my collaboration with Zarna, a talented private chef and supper club host who brings her Indian heritage and passion for plant-based cooking to every dish she creates. With her background working for PETA and hosting vegan dining experiences, Zarna knows how to make vegetables sing. This beetroot sadeko salad was inspired by her travels through Nepal, where she fell in love with the bold, mustard-forward flavours of traditional Nepali salads.

The real surprise in this dish? The homemade tofu feta that's so creamy, tangy, and delicious, you'll never want to buy the coconut oil-laden store-bought versions again. This version is lighter, healthier, and lets the natural flavours shine through. The star ingredient throughout this recipe is mustard - both in the feta and the tempering. Mustard seeds and oil are nutritional powerhouses, rich in omega-3 fatty acids, selenium, and compounds that support heart health and reduce inflammation. If you're oil-free, simply swap the mustard oil for a small amount of Dijon mustard to taste - you'll still get that distinctive pungent flavour that makes this salad unforgettable.

Serves: 4-6 as a main, 8-10 as a side

Prep Time: 20 minutes (plus marinating time)

Cook Time: 15 minutes

Ingredients

For the Tofu Feta:

• 200g firm tofu

• ½ tsp red miso paste

• 1 tbsp salt

• 1 tbsp white vinegar or apple cider vinegar

• 1 tbsp nutritional yeast

• ½ tbsp garlic powder

• 1 tbsp extra virgin olive oil

• ½ tbsp English mustard

• 3 tbsp warm water

For the Beetroot Sadeko Salad:

• 500g beetroot, cooked and cubed into 1cm pieces

• 500g easy peelers/tangerines (peeled weight), segmented

• 100g walnuts, roughly chopped

• 40g sesame seeds

• 2 tbsp vegan yoghurt (unsweetened)

• 2-3 garlic cloves, peeled

• 2 green chillies, finely diced

• 1-inch piece fresh ginger, peeled and grated

• 1-2 tbsp mustard oil (or substitute Dijon mustard to taste if oil-free)

• 1 tsp mustard seeds

• 1 tsp garlic powder

• 1 tsp dried fenugreek leaves (kasuri methi)

• Salt to taste

• Fresh coriander leaves (optional, for garnish)

• Microgreens or salad cress (optional, for garnish)

Instructions

Prepare the Tofu Feta:

1. Cut the firm tofu into 1cm cubes.

2. Place tofu cubes in a saucepan and cover with boiling water. Boil for 5-10 minutes to firm up the texture and help it absorb the marinade better.

3. Drain the tofu thoroughly and pat completely dry with a clean kitchen towel.

4. In a bowl, whisk together the red miso paste, salt, vinegar, nutritional yeast, garlic powder, olive oil, English mustard, and warm water until smooth.

5. Add the dried tofu cubes to the marinade, toss gently to coat, and refrigerate for at least 2 hours (or overnight for maximum flavour).

Prepare the Beetroot Sadeko:

6. If using raw beetroot, boil or roast until tender, then peel and cut into 1cm cubes. If using pre-cooked beetroot, ensure it's plain (without vinegar) and simply cube it.

7. In a large salad bowl, combine the cubed beetroot, tangerine segments, and chopped walnuts. Set aside.

Make the Dressing:

8. Using a pestle and mortar (or small blender), grind together the grated ginger, garlic cloves, all the sesame seeds, and vegan yoghurt until you have a chunky paste. Add a pinch of salt.

9. Pour this dressing over the beetroot mixture but don't mix yet.

Prepare the Tadka (Tempering):

10. Heat a small pan over medium heat and add the mustard oil. Heat until shimmering.

11. Add the mustard seeds and let them splutter and pop for about 30 seconds.

12. Add the garlic powder, dried fenugreek leaves, and finely diced green chilli. Stir for about 1 minute until fragrant, then immediately remove from heat.

Assemble:

13. Pour the hot tadka (tempering) over the salad whilst it's still sizzling - you'll hear it crackle and release its aromas.

14. Add the marinated tofu feta cubes to the salad.

15. Gently toss everything together until well combined. Taste and adjust salt if needed.

16. Garnish with fresh coriander leaves and microgreens if desired.

17. Serve immediately as a complete meal, or alongside crackers and crudités for a stunning party dish.

Tips & Variations:

• Make-Ahead: The tofu feta can be marinated up to 3 days in advance. The salad is best assembled just before serving to maintain the beetroot's vibrant colour and the tofu's texture.

• Oil-Free Option: Replace mustard oil with 1-2 tsp Dijon mustard mixed into the dressing for that distinctive mustard flavour without the oil.

• Spice Level: Adjust green chillies to your preference. Remove seeds for less heat or omit entirely for a mild version.

• Nut-Free: Swap walnuts for roasted chickpeas or pumpkin seeds for a different crunch.

• Citrus Swap: Try blood oranges or regular oranges if easy peelers aren't available - just ensure they're sweet and juicy.

Why This Recipe Works:

The combination of earthy beetroot, sweet citrus, crunchy walnuts, and tangy tofu feta creates a perfect balance of flavours and textures. The mustard-forward tadka ties everything together with its warming, pungent notes that are signature to Nepali cuisine. This isn't just a salad - it's a celebration of how plant-based eating can be both nourishing and incredibly satisfying.

Want More from Zarna?

If you enjoyed this salad and would like to try more of Zarna's incredible plant-based creations, follow her supper club @Lettucesustain on Instagram to be notified of her next event. Trust me, her food is an experience you won't want to miss!