Roast Rainbow Bowl with Crispy Tofu

This is a recipe made from purely grabbing a few ingredients from the fridge and paying homage to a delicious jar of tahini paste.  Make this easy dinner for yourself and you’ll be laughing.  I admit that tofu can be hard to make tasty sometimes but this is an easy way of adding it into the mix and it actually was pretty yummy.  I used a silky type here which needs careful handling when frying and its worth noting that a harder variety would be easier to flip over.  A spatula is a must for the tofu frying.

GF/DF/V

Serves 2

Ingredients:

For the roast vegetables

2 large sweet potatoes, peeled and roughly chopped into chunks

3 red peppers, deseeded and thinly sliced

3 garlic cloves, diced

1 banana shallot, roughly chopped

3 tbsp sesame seeds

2 tbsp tamari soya sauce

2 tbsp toasted sesame seed oil

small pinch sea salt and black pepper

For the tahini dressing

3 tbsp tahini paste

2 tbsp Japanese rice vinegar

2 tbsp tamari soya sauce

Zest and juice of a lemon or 1 1/2 lime

1 tbsp sunflower oil

sea salt and black pepper

1 tbsp grated ginger

1/2 tsp grated garlic

cold water to loosen to desired consistency

For the tofu

200g tofu (silky kind, I used Clearspring organic tofu and I made sure I let it stand in a sieve to get rid of any excess water)

2 tbsp sunflower oil

sea salt and black pepper

1 spring onion. finely chopped

Plus an avocado and extra lime for serving

Preheat the oven to 190 degrees and line a baking tray with baking paper.  Add in all the ingredients for the roast vegetables into the tray and mix everything around.  Place into the oven for about 25 minutes mixing and turning everything half way through once.  Remove when the sweet potato is soft inside.

While the vegetables are roasting start making the dressing by adding everything together into a bowl and mixing together.  Add in some cold water to loosen the dressing here to gain your desired consistency.  Taste to check the seasoning and put to one side.

Set a non-stick frying pan to a medium to high heat and add the sunflower oil to warm.  Roughly chop the tofu into 50p-sized chunks and then add these into the hot pan.  Season with salt and pepper and leave them in the pan for about 3-4 minutes to crisp up.  Use a spatula to carefully turn each piece of tofu over to crisp up the other sides and then leave again without touching for another 3 minutes.  Once most sides have crisped up and have gone golden you can remove from the heat.  Serve with a sliced avocado divided between two plates, the roast vegetables, crispy tofu, sprinkle with chopped spring onion and tahini dressing dripped over.  I also added in some sprouts on top that I had in the fridge and a squeeze more of lime juice and the zest!

This is SO good!