Scrambled Tofu & Roasted Sweet Potato Salad

Feel Good Recipes

Scrambled Tofu is a bit of an obsession of mine at the moment. I am experimenting with it in many different ways. This salad blew my mind, with the ‘eggy’ taste and texture from the Tofu and the sweet, smoky taste from the sweet potato combined with the crunchy fresh salad, the creamy ranch dressing and the spicy sriracha dressing. Its an absolute winner.

Serves 2

Ingredients

Tofu

  • 150g tofu
  • 1 tsp dijon mustard
  • 1/2 tsp onion granules
  • 1/2 tsp garlic granules
  • 1/4 tsp kala namak black salt (lends a eggy flavour, but can be made without)
  • 1/2 tsp turmeric
  • 1/2 tsp pepper
  • 2-3 tbsp vegan mayo
  • Pinch sea salt

Salad

  • 60g spinach
  • 50g rocket
  • 2 whole beetroot (pre-cooked)
  • 1 large sweet potato
  • 8-10 cherry tomatoes
  • 30g cucumber
  • Sriracha
  • Pumpkin seeds
  • Hemp seeds
  • Smoked paprika

Creamy Ranch Dressing

  • 1/2 cup vegan mayonnaise
  • 2 garlic cloves
  • 3 tbsp rapeseed oil or another neutral flavour oil
  • 1 tbsp dijon mustard
  • 2 tbsp nutritional yeast
  • 1 tsp onion granules
  • 1/2 tsp smoked paprika
  • 1 tsp lemon juice
  • Salt to taste

Method

  1. Preheat the oven to 180c
  2. Dice the sweet potato, add to an oiled baking tray, sprinkle some smoked paprika, salt and pepper and roast for 30-35 minutes
  3. For the Tofu – Crumble the tofu into a bowl with your hands, proceed to add the dijon mustard, onion granules, garlic granules, black salt, turmeric and pepper, mix well. Now add the vegan mayo and mix well, the tofu mix will now start to look a lot like egg mayo. Set aside whilst making the rest of the salad.
  4. For the dressing – simply add all of the ingredients to a food processor or a bowl with an electric hand whisk. Whisk until you are left with a smooth, thick dressing
  5. Now wash your leaves in a salad spinner to drain the excess water, add them to two bowls, drizzle some of the dressing onto the leaves
  6. Chop the cherry tomatoes, cucumber and beetroot, add them to the salad bowls
  7. Once the sweet potato is cooked so that it is crispy on the outside and soft on the inside, remove from the oven and divide evenly to each of the bowls
  8. Now add the scrambled tofu and mix in with the rest of the salad
  9. Finish off by drizzling some more dressing on top along with some sriracha, hemp seeds and pumpkin seeds. Serve whilst the sweet potato is still hot.

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