Curried tofu salad

Curried tofu salad

Ingredients

serves 2
  • •1 large sweet potato, chopped
  • •1 tbsp olive oil
  • •1 pepper, chopped
  • •1 courgette, sliced
  • •280g extra firm tofu, cubed
  • •80g rocket

  • Curry paste

  • •½ tbsp tomato paste
  • •1 tbsp curry powder
  • •½ tbsp apple cider vinegar
  • •½ tbsp extra virgin olive oil
  • •¼ tsp sea salt

  • Dressing

  • •½ tbsp extra virgin olive oil
  • •Juice of ½ lime
  • •Pinch sea salt, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare 2 baking trays.
  2. 2. Place the sweet potato on a tray and brush with ½ tbsp olive oil. Roast for 20–25 minutes, until softened and starting to brown.
  3. 3. In a small bowl, add all the curry paste ingredients and mix well. Toss the tofu in the curry paste until coated, then place on a baking tray. Add the pepper and brush with the remaining curry paste. Roast for 15 minutes or, alternatively, cook the tofu and pepper in an air fryer for 12–14 minutes.
  4. 4. Heat the remaining ½ tbsp olive oil in a large pan over medium-high heat. Add the courgette slices and cook until slightly browned on one side, then flip each slice and cook for another 5 minutes.
  5. 5. Whisk together all the dressing ingredients in a small jug.
  6. 6. In a large bowl, add the rocket, veggies and tofu. Add the dressing, gently toss together and serve.
Baker Beanie Author

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