Name: Spiced sweet potato and tofu salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 sweet potatoes; 2 onions; 1 red bell pepper; 2 handfuls of rocket leaves; 3 spring onions; 100g tofu; For the glaze:; 1 Tbsp soy sauce (Kikkoman); 1 Tbsp rice vinegar; 1 garlic clove, minced; ½ tsp minced ginger; 1 tsp sesame oil; 1 Tbsp honey; ½ tsp chilli flakes; 1 tsp sesame seeds

Spiced sweet potato and tofu salad

6 Mar 2019

by Wholeness

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

This spiced sweet potato and tofu salad is an ideal meat-free yet filling vegan meal on weekends. You can make it with leftover baked/grilled vegetables too - in which case just brush the leftover veggies with the glaze, then grill for a few minutes to caramelise and to warm through.

Ingredients

4 sweet potatoes
2 onions
1 red bell pepper
2 handfuls of rocket leaves
3 spring onions
100g tofu
For the glaze:
1 Tbsp soy sauce (Kikkoman)
1 Tbsp rice vinegar
1 garlic clove, minced
½ tsp minced ginger
1 tsp sesame oil
1 Tbsp honey
½ tsp chilli flakes
1 tsp sesame seeds

Instructions

Preheat the oven to 180°C.
Mix the glaze in a bowl.
Cut the sweet potatoes & onions into wedges; the red pepper into chunky slices. Arrange them in a baking tray then, using a silicon brush, glaze them with the mixture. Put the tray in the oven and bake for 30 minutes until the vegetables are tender.
Meanwhile cut the tofu into bite-sized cubes. Heat a spoonful of oil in a wok and stir-fry the tofu until golden all over, then pour over the reaming glaze. Cook for a couple of minutes until sticky and brown. Transfer them to a plate.
When the baked vegetable are ready, take the tray out of the oven.
Scatter rocket leaves on serving plates, then arrange some baked vegetables & tofu pieces on top.
Finely chop the spring onions and scatter the pieces all over the dish.
Serve warm.