Curried tofu salad

Ingredients

serves 2

• 2 medium sweet potatoes, chopped
• 2 tbsp vegetable oil
• 1 pepper, chopped
• 2 courgettes, chopped
• 280g extra firm tofu, chopped
• ½ tbsp tomato paste
• 2 heaped tsp curry powder
• ½ tbsp apple cider vinegar
• 100g rocket
• 1 tbsp olive oil
• Sea salt, to taste

Directions

1. Preheat the oven to 180°C. Prepare 2 baking trays.
2. Place the sweet potatoes on a tray and brush with 1 tbsp oil. Roast for 20 minutes until softened.
3. To make the curry paste, in a small bowl, add the tomato paste, curry powder, apple cider vinegar and vegetable oil and mix well. Toss the tofu in the curry paste until coated, then place on a baking tray.
4. Place the courgette and pepper on the tray and brush the remaining curry paste. Add more oil if needed. Roast for 15 minutes.
5. In a large bowl, add the rocket, roasted veggies and tofu. Drizzle with olive oil, season to taste, gently toss together and serve.