Curry Tofu Salad with Turmeric Tahini Drizzle

RECIPE BY SARA FROM @BETTERFOODGURU

Who says salads are boring? We have recipe creators like Sara, who are very creative and innovative. This salad is full of different flavours and textures that you'll surely enjoy. Serve this as a side, but you can also serve this as your main meal, just be generous with the serving! 

serves 4

INGREDIENTS

• SALAD
• 1 tsp extra virgin olive oil
• 1 block tofu, drained well and cut into cubes
• 1 tbsp curry powder
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 head cauliflower, cut into florets
• 1 cup frozen peas
• 2 white sweet potatoes, cubed
• 1/2 tsp salt
• 1/2 tsp garlic powder
• DRESSING
• 1/4 cup sesame tahini
• 1 lemon, juiced
• 1 small clove garic
• 1 tsp turmeric
• 1 pinch salt
• 1/3 cup water, to thin the mixture

METHOD

1. Roast the sweet potatoes with scant oil and salt on a sheet pan at 400 degrees for 20 minutes while cooking the rest of the dish
   Meanwhile heat a deep saute pan with oil and fry the tofu for 10 minutes.
2. Do not stir the tofu, let the cubes sear well, only stirring or flipping every 4 minutes or so.
3. Add cauliflower, curry powder, cumin and coriander, salt and garlic powder, stir and cover the pan and cook for 5 minutes covered.
4. Uncover, stir and add peas then cover and cook 5 more minutes.
5. Add in the potatoes and stir to combine. Taste for salt and adjust to your tastes. Set aside to cool.
6. Make the dressing by combining the ingredients in a blender. Add the liquid slowly since tahini brands differ in viscosity. You want the dressing to be pourable without being watery.
7. Serve warm or chilled like I do.

Sara Tercero | @betterfoodguru www.betterfoodguru.com