Curried Sweet Potato and Tofu Salad - Sensei Farms
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Yields
2
Directions
Preheat oven to 425°F
To prepare tofu, tear into bite size pieces or cut into 1/2-inch cubes and place on cutting board lined with a clean kitchen towel or paper towels
Cover with another clean kitchen towel or paper towels, set a baking sheet on top and then something heavy such as a cast iron skillet or large book and allow to press for at least 15 minutes
Meanwhile combine apples, lime juice, lemon juice, maple syrup, craisins, cilantro, and scallions in a large mixing bowl then place in refrigerator to marinate
Combine sweet potatoes, pressed tofu, coconut oil, curry powder, and kosher salt in large mixing bowl and toss to combine
Spread sweet potato/tofu mixture out on large non-stick or foil-lined sheet pan in even layer and roast until sweet potatoes are cooked through and tofu is crispy, about 20 to 25 minutes. Remove from oven and let cool slightly
Add sweet potato/tofu mixture, toasted cashews, rainbow swiss chard, sweet Lana’i orange peppers, and grape tomatoes to marinated apples and toss to combine
Taste and adjust seasoning as needed. Divide salad evenly in bowls or arrange on platter and serve immediately
Ingredients
1 pound extra firm tofu
3 medium sweet potato, cut into 1-inch wedges
1/4 cup liquid coconut oil
2 tsp curry powder
1/4 tsp kosher salt
3 honey crisp apples, diced
4 tbsp fresh lime juice
5 tbsp fresh lemon juice
3 tbsp maple syrup
1 cup dried cranberries
1 bunch fresh cilantro, thinly sliced
1 bunch fresh scallions, thinly sliced
3/4 cup toasted cashews, coarsely chopped
4 cups rainbow swiss chard, rinsed well and patted dry, chopped
