Crispy tofu and pineapple salsa in hibiscus and rosehip tea

Ever since I read Chef Juliannas delicious looking recipe Halibut in spicy pineapple broth with pineapple cucumber relish I have been thinking about it. One day I will do the recipe but this is loosely based on it and Chef Julianna was the inspiration. Her blog is full of inspirational recipes and beautiful pictures.


I have now done my last day at work and to celebrate this and a few other things our neighbours decided to throw a barbecue. I brought a couple of salads and we had a lovely afternoon.


A beetroot salad with whipped feta cheese dressing.


Whipped feta cheese dressing

preparation time 5 minutes

cooking time 0 minutes

serves 4-6


  • 200 gram or 7 oz feta cheese
  • 1 dl or 1/2 cup low fat natural yoghurt
  • 2 tbsp rapeseed oil with lemon flavour, or added lemon juice
  • 1 chipotle chile

Chop the chipotle chile. Crumble the feta cheese and place all the ingredients in a blender. Whizz until you have a smooth dressing. It goes so well with beetroots, I used golden beetroots for this. The feta cheese is nice and salty, the yoghurt added a tang, the lemon and the Chipotle chile gives the dressing that extra flavour burst.




I roasted a squash and added it to a salad.




Another neighbour brought her lovely curried potato salad.



Our neighbours barbecued sausages and delicious lamb.



I have to admit I did, as so often when having a barbecue, eat too much. Good food and good company seems to be lethal for my waistline!


In the evening I wanted something light and meat free. I had a packet of medium firm tofu and I got thinking of Chef Juliannas pineapple dish. I had a hibiscus and rosehip tea that I thought would be perfect with tofu.


Crispy tofu with vegetables and pineapple salsa 

preparation time 15 minutes 

cooking time 4-6 minutes 

serves 2


Crispy tofu

  • 4 slices of medium firm tofu
  • 1 dl or 1/2 cup corn starch
  • 1 tsp salt
  • 1 tbsp sesame seeds

Vegetable parcels 

  • Cucumber
  • pineapple
  • spring onion
  • carrot
  • pepper
  • lettuce


  • Cucumber
  • pineapple
  • 1/2 red chilli
  • sweetcorn
  • celery


  • mushrooms
  • carrot
  • sweetcorn
  • 4 dl or 2 cups of rosehip and hibiscus tea

Start with the vegetable parcels. Slice a cucumber lengthways, one slice per portion. Cut all of the vegetables julienne and wrap them with the lettuce in the cucumber ribbons. Set aside until ready.


Make the salsa, cut everything fine and mix, let stand for the flavours to mix. I tasted it and thought it didn’t need anything extra, I loved the flavours as they were.




Cook the mushrooms, add some salt and pepper and set aside until ready to serve. Cut up the garnish and brew the tea.

Mix the corn starch with the salt and the sesame seeds. Cover the tofu with the corn starch mix and pan fry in oil until crispy on both sides, between 2-3 minutes per side.




Before serving I placed the garnish except the salsa in deep bowls. I added the hot tea, the tofu, the vegetable parcels and last spooned salsa over before serving.




It was a very light dinner, a great balance after the barbecue.


I am bringing this to the very talented Angies oh so delicious Fiesta Friday! Fiesta Friday is co hosted by the amazing Hilda, Along the Grapevine. Have a look through both blogs, sit back and be inspired!


14 Responses to “Crispy tofu and pineapple salsa in hibiscus and rosehip tea”
  1. Hilda says:

    First, that beetroot salad is just perfect and so prettily presented. An easy enough recipe for me to recall, and different enough from my usual one. And that tofu dish is so original with the contrasting elements. Those little parcels of fresh vegetables standing in an aromatic tea broth make this a pretty sophisticated tofu dish. Thanks for bringing it along to FF, and the shoutout. So kind!

    • petra08 says:

      hi Hilda
      I am so glad you like it 🙂 I love beetroots and everything is better with cheese! The feta cheese has a tiny bit of heat and a nice tangy flavour. The tofu needed the crunch of the vegetables to add texture and even the man cleaned his plate, this is not always the case with him and tofu! 🙂

  2. acbistro says:

    superb presentation !!!! loving this ❤

  3. chefjulianna says:

    Hey Petra! I am so tickled that I could inspire you! I love what you have done here! It is so creative to use the tea as the broth for your tofu! I think this must be something so wonderful and when paired with the pineapple salsa, I’m sure it is extraordinary! I just adore your veggie parcels and will make them for sure! 😀

    • petra08 says:

      hello Julianna

      I adore your blog and always imagine your flavour combination ending up getting hungry and inspired! 🙂 Your comment really made my day!
      I knew when I first made the tea that I wanted to try this with tofu thinking of your pineapple broth. The tea is so rich in flavour it could stand up against the other ingredients! 🙂 (I have already been back to buy the last pack of the tea to make sure I don’t run out!) x

  4. Beautiful presentation and really sounds delicious. You always have such wonderful creative dishes.

    • petra08 says:

      hi Suzanne
      Thank you so much 🙂 I am glad you liked it! I have been struggling for fun ideas for a while but it seems I have some more inspiration again! 🙂

  5. That dish sounds wonderful and I love the presentation! So gorgeous & colorful 🙂

  6. Wow, you always had a complex and yet stunning dishes and presentation!
    good job!!!

Check out what others are saying...
  1. […] Crispy Tofu and Pineapple Salsa in Hibiscus and Rosehip Tea from Petra @Food Eat Love. In Hilda’s words, “Petra amazed me with her contribution of a light dish, as pretty to look at as it is great to eat. [It] has more flavours and textures than most meals where I come from. Also beautifully presented were her Beetroot Salad with Whipped Feta Dressing and a Roasted Squash Salad – a truly winning selection of tantalizing treats!” […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: