Spiced Tofu, Sweet Potato and Avocado Salad

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.