Baby Spinach Salad With Golden Tofu And Sweet Potatoes

Mar 20

A nourishing yet delicious plant based salad. The sweet potatoes pair well with the lemony baby spinach while the golden tofu keeps the balance and the comfort. Pine seeds add another layer of flavour and if you give them a quick roast you’ll have a more intense experience.

The Steps

Preheat the oven to 210C with ventilation.

Peel and cut the sweet potatoes in bite sized pieces, season with salt, give them a drizzle of olive oil, mix well (you can use a bowl) then put them them in a large baking tray on baking paper.

Cut the tofu in 1 cm thick slices. Season each slice with salt, pepper and a drizzle of olive oil. Use your hands to spread the olive oil on all the tofu slices surface. Put the breadcrumbs in a deep plate and roll the tofu slices through the breadcrumbs.

Put them in the same large tray near the sweet potatoes on the baking paper, and place the baking tray into the hot oven. Bake the tofu about 15 minutes or so, but the sweet potatoes will need another 15 minutes to get the brownish colour on the edges.

Wash the red pepper and cut it in thin round slices.

Put the baby spinach and the pepper slices in a bowl season with salt, add a teaspoon of olive oil, a half lemon squeeze, mix gently and transfer it to the serving plate.

Arrange the baked sweet potatoes and the golden tofu slices over the spinach and sprinkle over the pine seeds. Add a tea spoon of cashew cheese in the middle. I’ve put this ingredient optional because it is not easy to find.

Finish with a drizzle of balsamic vinegar and why not another one of olive oil.

Enjoy.

INGREDIENTS - for two portions

Organic or “Best you can get” !