Roasted Sweet Potato and Tofu Salad






Mix together the black bean sauce, soy sauce, sunflower oil and 1 tsp of the sesame oil. Add the tofu, and marinate for at least 30 mins.


Pre-heat the oven to CONVECTION 180C. Coat the sweet potato in sunflower oil and place on the lightly greased enamel shelf with the tofu. Bake in the lower shelf position for 20-25 mins turning once, until tender and golden all over.


Divide the lettuce, cabbage and red onion into four shallow bowls, mix together the olive oil, lemon juice and remaining sesame oil, season and drizzle the dressing over the salad. Top with the roasted sweet potatoes and tofu.


Sprinkle with the toasted pumpkin seeds and serve.


Roasted Sweet Potato and Tofu Salad

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Adjust Servings:
4 tbsp Black Bean Sauce
2 tbsp Light Soy Sauce
1 tsp Sunflower Oil
3 tsp Sesame Oil
225g Firm Tofu Cut into pieces
2 Sweet Potatoes Peeled and cut into cubes
2 tbsp Toasted Pumpkin Seeds
4 Romaine Lettuce Leaves Shredded
100g Red Cabbage Shredded
1/2 Red Onion Finely Chopped
3 tbsp Olive Oil
2 tbsp Lemon Juice

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