Spiced Tofu, Sweet Potato and Avocado Salad
with Lime, Garlic Soured Cream Dressing and Rocket
Fall in love with salads again with our Spiced Tofu, Sweet Potato and Avocado Salad. Firm tofu, made of compressed soybeans, is the perfect vehicle for absorbing flavours such as the chermoula spice mix we're using here. Finished with a garlicky soured cream dressing, this salad is unique in flavour and colourful too.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
280 grams
Firm Tofu
(Contains: Soya)
1 unit(s)
Red Onion
1 unit(s)
Lime
2 unit(s)
Garlic Clove
1 sachet(s)
Central American Style Spice Mix
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
40 grams
Wild Rocket
1 unit(s)
Avocado
Not included in your delivery
1 tbsp
Plain Flour
1 tsp
Sugar for the Pickle
1 tbsp
Mayonnaise
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Cooking Instructions and Tips
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto one side of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, drain the tofu and chop into 2cm cubes. Pat dry with kitchen paper. Halve, peel and thinly slice the red onion. Halve the lime.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Roast the garlic until soft, 10-12 mins.
In a medium bowl, combine the Central American style spice mix with the flour (see pantry for amount). Season with salt and pepper.
Add in the tofu chunks and toss to coat in the seasoned flour.
When the sweet potato has around 15 mins left of cooking time, add half the red onion to the potato tray.
Add a drizzle more oil and toss through. Return to the top shelf for the remaining cook time.
Meanwhile, put the tofu on a lined baking tray. Drizzle with oil and season with salt and pepper.
Roast on the middle shelf until the tofu is golden, 15-18 mins. Turn halfway through cooking.
While eveything cooks, in a large salad bowl, combine the lime juice and sugar for the pickle (see pantry for amounts). Add the remaining red onion slices and a pinch of salt, then mix well and set aside to pickle.
Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a small bowl, combine the soured cream, mashed garlic and mayo (see pantry for amount). Season with salt and pepper and mix well.
Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.
When everything's ready, add the cooked veg, avocado and rocket to the bowl with the pickled onions.
Drizzle in the olive oil for the dressing (see pantry for amount), season with salt and pepper and toss to coat everything.
Share the salad between serving bowls and top with the crispy tofu.
Drizzle over the garlic soured cream to finish.
Enjoy!
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