4 tbsp Black Bean Sauce
2 tbsp Light Soy Sauce
1 tsp Sunflower Oil
3 tsp Sesame Oil
225g Firm Tofu
2 Sweet Potatoes
2 tbsp Toasted Pumpkin Seeds
4 Romaine Lettuce Leaves
100g Red Cabbage
1/2 Red Onion
3 tbsp Olive Oil
2 tbsp Lemon Juice
Roasted sweet potato is a great, healthy source of carbohydrates and is also sweet and delicious! Paired with tofu, it makes as fabulous vegan dinner dish.
1. Mix together the black bean sauce, soy sauce, sunflower oil and 1 tsp of the sesame oil. Add the tofu and marinate for at least 30 mins.
2. Pre-heat the oven to CONVECTION 180C. Coat the sweet potato in sunflower oil and place on the lightly greased enamel shelf with the tofu. Bake in the lower shelf position for 20-25 mins turning once, until tender and golden all over.
3. Divide the lettuce, cabbage and red onion into four shallow bowls, mix together the olive oil, lemon juice and remaining sesame oil, season and drizzle the dressing over the salad. Top with the roasted sweet potatoes and tofu.
4. Sprinkle with the toasted pumpkin seeds and serve.
This recipe was created using the Panasonic Slimline Combination Microwave Oven which has a grill, microwave and oven setting (and 29 automated cooking programmes), but could be replicated using a standard microwave. For more recipe inspiration visit www.theideaskitchen.co.uk