Sweet potato salad w. pomegranate, golden tofu and roasted walnuts
4 servings
30 min
WHAT YOU NEED
• 3 large sweet potatoes
• 3 tbsp canola oil
• 0.5 tsp salt
• 1 pomegranate seeds
• 2 dl walnuts
• 400 g tofu, firm
• 1 tsp honey (optional)
• 1 tsp turmeric, ground
• 0.5 tsp chili powder
• 0,5 tbsp japanese soy sauce
• 200 g spinach
• 150 g plant based feta
• 1 dl pumpkin seeds
• 1 tbsp olive oil
WHAT TO DO
1. Set the oven to 200°C / 392°F.
2. Peel and cut the sweet potatoes into 1 inch/2 cm pieces. Add to a baking sheet, drizzle with 1/3 of the canola oil and season with salt. Bake in the middle of the oven for 15 min or until the sweet potato is soft and lightly golden on the outside.
the pomegranate arils (there’s multiple ways to do this efficiently, we suggest you google it and find your favorite way).
3. Use your hands (or a fork) to crumble the tofu into bite-sized pieces. Add to a bowl and toss in turmeric. Heat canola oil in a pan over medium-high heat. Add the tofu the pan and fry while stirring until the tofu is softened, season with soy sauce, some salt and pepper.
4. Heat some more oil in another pan, add the walnuts and roast while stirring for about 2 minutes. Add the honey, chili powder, season with some salt and stir fir another minute.
5. Serve the lukewarm sweet potato and tofu with fresh spinach, pumpkin seeds, crumbled plant based feta, pomegranate arils, and a drizzle of olive oil.
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