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.
Pre-heat the oven to 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.
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.
Sprinkle with the toasted pumpkin seeds and serve.