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🍽️ Crispy Tofu on Sweet Potato and Avocado Salad

531 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 1 pc.
• organic lemons 1 pc.
• cumin 1 tsp
• coriander, ground 1 tsp
• chili, ground 1 tsp
• brown sugar 1 tbsp
• salt 1 tsp
• olive oil 4 tbsp
• sweet potatoes 1 kg
• avocado 1 pc.
• romaine lettuce 1 pc.
• mint, fresh 40 g
• tofu, plain 400 g
• Smokehouse BBQ Rub 2 tsp
• sugar 0.5 tbsp
• pepper, black ground pinch
• water 50 ml

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan setting.
2. 2. Peel the garlic clove and chop it finely.
3. 3. Wash the lemon under hot water.
4. 4. Grate 1 teaspoon of lemon zest using a fine grater.
5. 5. Cut the lemon in half and squeeze out the juice.
6. 6. Mix cumin, coriander, chili, the chopped garlic, brown sugar, salt, 1 tablespoon of lemon juice, the lemon zest, and 2 tablespoons of oil in a bowl.
7. 7. Ensure that a spiced oil mixture is formed.
8. 8. Peel the sweet potatoes.
9. 9. Cut the sweet potatoes into approx. 3 cm cubes.
10. 10. Add the sweet potato cubes to the spiced oil.
11. 11. Mix everything thoroughly so that the cubes are well coated.
12. 12. Place the sweet potatoes on a baking tray lined with baking paper.
13. 13. Cook the sweet potatoes in the oven for approx. 20 to 30 minutes.
14. 14. Cut the avocado in half and remove the pit.
15. 15. Separate the flesh from the skin.
16. 16. Cut the avocado into coarse, bite-sized pieces.
17. 17. Drizzle the avocado pieces with 1 tablespoon of lemon juice.
18. 18. Clean the Romaine lettuce.
19. 19. Cut the lettuce into strips.
20. 20. Wash the lettuce strips.
21. 21. Spin the lettuce dry.
22. 22. Wash the mint.
23. 23. Shake the mint dry.
24. 24. Pluck the mint leaves from the stems.
25. 25. Pat the tofu dry with a kitchen towel.
26. 26. Cut the tofu into strips.
27. 27. Heat 2 tablespoons of olive oil in a pan on high heat.
28. 28. Fry the tofu in it on both sides for approx. 3 to 4 minutes until crispy.
29. 29. Season the tofu with Smokehouse BBQ spice mix.
30. 30. Season the tofu additionally with a little salt.
31. 31. Whisk 2 tablespoons of lemon juice, 50 ml of water, and brown sugar in a small bowl for the dressing.
32. 32. Season the dressing with salt and pepper to taste.
33. 33. Take the sweet potatoes out of the oven.
34. 34. Let the sweet potatoes cool down to lukewarm.
35. 35. Mix the sweet potatoes with the salad ingredients in a large bowl.
36. 36. Drizzle the salad with the dressing.
37. 37. Divide the sweet potato salad onto plates.
38. 38. Add the crispy tofu.
39. 39. Pour the remaining dressing over the tofu.
40. 40. Serve the dish.

Nutrition per serving

• kcal: 531
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 52 g