Recipe Salad Of Warm Tofu, Baked Vegetables With Spinach And Mustard Sauce

Easy

70 mins.

1 persons

1 handful of spinach

125g tofu cut into small cubes

1 tablespoon soy sauce

1 teaspoon turmeric and Iswari black pepper

1/2 sweet potato peeled and diced

1/2 carrot peeled and diced

20g purple cabbage cut into julienne strips

1 tablespoon sliced orange pepper

2 tablespoon fresh red fruit

Olive oil

1 teaspoon dried rosemary

SAUCE INGREDIENTS

1/2 tablespoon olive oil

1/2 teaspoon Dijon mustard

1/2 tablespoon balsamic vinegar

1 tablespoon orange juice

1 tablespoon lemon juice

Salt

Pepper

Preheat the oven to 180°C. Wash and dice the sweet potato and carrot. Place in an oven dish, add salt, pepper and season. Drizzle with oil and bake in the oven for about 30 minutes, stirring after 15 minutes.
Put the tofu on another tray, wrap it with soy sauce, a drizzle of olive oil, turmeric and black pepper and dry rosemary and bake for 20 minutes.
In the meantime, wash and cut the red cabbage and pepper. - Place the spinach leaves in a serving bowl and add the sliced red cabbage and pepper. When the sweet potato and carrot are ready, add them to the salad.

FOR THE LEAF:

In a small bowl, mix oil, Dijon mustard, balsamic vinegar, orange juice, lemon juice, salt and pepper.
Pour over salad and serve immediately.

Recipe: Salad Of Warm Tofu, Baked Vegetables With Spinach And Mustard Sauce