Crispy Tofu, Chickpea, Sweet Potato and Lettuce Salad with Avocado Dressing

Ingredients

• Chickpeas3/4 cup (150 g)
• Tofu100 g
• Oil1 teaspoon (5 ml)
• Lemon Juice1 tablespoon (15 g)
• Lettuce1 cup (35 g)
• Sweet Potato1/2 medium (90 g)
• Avocado1/4 count (60 g)
• Yogurt1/4 cup (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Boil water in a pot and dice the sweet potato. Once boiling, add and cook for 8-10 minutes, until soft.

3. 3

   Step 3

   Heat the oil in a pan over medium heat.

4. 4

   Step 4

   Cut the tofu into pieces and salt and pepper to taste.

5. 5

   Step 5

   Once heated, add the tofu and brown each side for about 1-2 minutes, or until cooked as desired.

6. 6

   Step 6

   Shred the lettuce.

7. 7

   Step 7

   For the dressing, mix the mashed avocado, lemon juice and yogurt. Salt and pepper to taste. Optional: Add a little mustard.

8. 8

   Step 8

   Serve all the ingredients in a bowl and season with the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Crispy Tofu, Chickpea, Sweet Potato and Lettuce Salad with Avocado Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.