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» Sweet Potato Salad with Avocado and Roasted Tofu
Sweet Potato Salad with Avocado and Roasted Tofu
How To Make
125g (4 ½ oz) tofu – cut into thick strips
3 tbsp teriyaki sauce
2 tbsp Blue Dragon yellow bean paste
2 sweet potatoes
1 ripe avocado – peeled and cut into chunks
125g (4 ½ oz) baby plum tomatoes – halved
250g (9 oz) mixed leaved or just wild rocket and coriander
For the Dressing
2 tbsp olive oil
1 tbsp wholegrain mustard
1 tsp balsamic vinegar
Marinate the tofu in the teriyaki sauce and the yellow bean paste for about 20 minutes.
Preheat the oven to 200°C/400°F/Gas Mark 6 and bake the sweet potatoes for about 25 minutes until tender.
Allow to cool, peel and cut into slices just under 1cm (½ inch) thick and set aside.
Roast the marinated tofu for 15 minutes or so until well browned.
Make the dressing by mixing the olive oil, mustard and vinegar together, then gently toss with the sweet potatoes, avocado, tomatoes and tofu.
Place a mound of the leaves on a large plate and loosely deposit the potato salad on top.
Serve at once.