2 x 300 g packets firm tofu, cut into pieces
800 g sweet potato, peeled, thinly sliced
2 tbsp soy sauce
2 tbsp extra virgin olive oil
120 g fresh baby spinach leaves
2 x 400 g canned lentils, drained
½ cup roasted capsicum strips
1 small red onion, finely chopped
1 avocado, halved, thinly sliced
1 tbsp sesame seeds, lightly toasted
- Combine tofu and potato with half the sauce and half the oil. Spread over two oiled oven trays.
- Cook in a very hot oven (240C) for 20 minutes, or until browned and crisp.
- Toss spinach with lentils, capsicum and onion in a large bowl.
- Serve spinach mixture topped with tofu, sweet potato and avocado. Drizzle with remaining combined sauce and oil. Sprinkle with seeds.