Roasted sweet potato and tofu salad

  • Serves 4

This tofu main is a great dinner dish if you're looking to cut down your meat consumption, not to mention sweet potato is oh so healthy

sweet potato and tofu salad

This recipe was created using the Panasonic Slimline Combination Microwave Oven which has a grill, microwave and oven setting (and 29 automated cooking programmes), but could be replicated using a standard microwave. For more recipe inspiration visit



  • Black bean sauce 4 tbsp
  • Light soy sauce 2 tbsp
  • Sunflower oil 1 tsp
  • Sesame oil 3 tsp
  • Firm tofu 250g
  • Sweet potatoes 2
  • Toasted pumpkin seeds 2 tbsp
  • Romaine lettuce leaves 4
  • Red cabbage 100g
  • Red onion 1/2
  • Olive oil 3 tbsp
  • Lemon juice 2 tbsp


  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Sprinkle with the toasted pumpkin seeds and serve.