Spiced sweet potato and tofu salad
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
Method
- 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.