1 carrot
2 handfuls of favorite lettuce mix
90g natural tofu
1/2 red bell pepper
radish bunch
8-10 cherry tomatoes
4 tablespoons of pomegranate seeds
1 tablespoon olive oil
black pepper
salt
Marinade for tofu:
2 tablespoons olive oil
1/2 hot chili pepper finely chopped
1 teaspoon curry powder
salt
black pepper
chives finely chopped
Dressing:
3 tablespoons olive oil
1 teaspoon agave syrup
1 teaspoon of balsamic vinegar cream
1/2 teaspoon of white wine vinegar
salt
black pepper
Instructions:
Cut tofu into sticks or triangles. Mix all the marinade ingredients in a small bowl. Pour the marinade over tofu and leave in the fridge for about 15-20 min.
Preheat the oven to 200 degrees C (grill mode). Peel sweet potato and carrot, cut into sticks, sprinkle with olive oil and season with salt and pepper. Grill for about 20-25 minutes.
Roast marinated tofu on a frying pan until golden brown.
Cut the bell pepper into sticks and radish into slices. Cut cherry tomatoes into halves.
Place lettuce mix on the plates and add veggies: bell pepper, cherry tomatoes, radish, pomegranate, roasted sweet potato, carrot and grilled tofu. Pour on the dressing and toss.
