200 g tofu
juice of 1/2 lemon
2 tsp nutritional yeast
1 tbsp olive oil
Salt and pepper
2 tbsp oat cream
1. peel the beetroots and cut them in really thin slices. Drizzle with a bit of balsamic vinegar and let them marinade. You can add cranberry syrup and water.
2. Press the water from the tofu with a cloth and crumble it. Add the garlic in small pieces.
3. Drizzle the lemon juice, add nutritional yeast, salt and pepper to the tofu. Add in chopped coriander and oat cream. Mix together.
4. Assemble the sliders by putting the filling on one beetroot slice and then then place another on top.