Sweet Potato, Broccoli, and Tofu Salad
Ingredients
- 1 head of broccoli, chopped
- 1 large sweet potato, chopped
- 200g tofu (I used a flavoured one for convenience)
- 2 large handfuls of baby spinach
- 1 teaspoon olive oil
- 1/2 tsp salt
Sauce
- 3 tablespoons sweet chilli sauce
- 1 tablespoon soy sauce (or tamari)
- 1 tablespoon lime juice
- 3 tablespoons water
- 1 teaspoon sesame oil
Garnish
- Sesame seeds for garnish
Preparation
Preheat the oven to 180 degrees C or 360 degrees F, fan-forced. Line a baking tray with non-stick paper.
Chop the sweet potato into thumb-sized pieces. Arrange it on the baking tray. Drizzle with olive oil and sprinkle with salt. Bake for 30 minutes until tender.
Meanwhile, bring a large pot of water to a boil. Blanch the broccoli for 3-5 minutes until just soft. Drain and set aside.
Make the dressing by whisking together all the sauce ingredients until smooth.
Assemble the salad: place the spinach at the bottom, then add the broccoli, sweet potato, and tofu. Pour the dressing over the top and mix well until the dressing is well distributed.
Sprinkle generously with sesame seeds and serve.
Notes
This recipe serves 2 people.
