The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 small sweet potato
- 1 onion
-
280g tofu (Soya)(Tofu (Water, Soya Beans, Nigari))
-
2 tsp peri peri seasoning(Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
- 1 handful of fresh chives
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lime
-
1 tbsp wholegrain mustard (Mustard)(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 80g greek style yoghurt (Milk)
- 1 little gem lettuce
- 150g peas
Allergens
Contains:
Soya, Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 89Kcal | 493Kcal |
| 371kJ | 2062kJ | |
| Fat | 3.7g | 20g |
| of which saturates | 1.0g | 5.3g |
| Carbohydrates | 8g | 44g |
| of which sugars | 3.0g | 17g |
| Protein | 6.0g | 33g |
| Salt | 0.11g | 0.59g |
| Fibre | 2.3g | 13g |
Ingredients
Ingredients
- 1 handful of fresh flat-leaf parsley (use half)
- 1 handful of fresh chives (use half)
-
1 tbsp wholegrain mustard (use half) (Mustard)(wholegrain mustard (water, mustard seeds, spirit vinegar, mustard flour, mustard bran, pimento), spirit vinegar, water)
- 80g greek style yoghurt (use half) (Milk)
- 1 unwaxed lime (use half)
-
2 tsp peri peri seasoning (use half)(Lemon Peel Powder, Smoked Paprika, Garlic, Onion, Palm Coconut, Birds Eye Chilli, Nutmeg, Oregano, Black Pepper)
- 1 onion (use half)
- 1 small sweet potato (use half)
- 1 little gem lettuce (use half)
- 150g peas (use half)
-
280g tofu (use half) (Soya)(Tofu (Water, Soya Beans, Nigari))
Allergens
Contains:
Soya, Mustard, Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 89Kcal | 493Kcal |
| 371kJ | 2062kJ | |
| Fat | 3.7g | 20g |
| of which saturates | 1.0g | 5.3g |
| Carbohydrates | 8g | 44g |
| of which sugars | 3.0g | 17g |
| Protein | 6.0g | 33g |
| Salt | 0.11g | 0.59g |
| Fibre | 2.3g | 13g |
High protein
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Peri Peri Tofu Salad with Roast Sweet Potato & Herby Yoghurt Dressing
This vibrant salad starts high-protein tofu, coated in warm peri peri spice and baked until golden and crispy. You'll toss it with bright sweet potato, crisp lettuce and tender peas. A cream yoghurt dressing, infused with plenty of fresh herbs, zesty lime and sharp mustard, ties everything together.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 8
- Line a baking tray with parchment paper
- Pull out a large bowl & a small bowl
Get started
- Dice the sweet potato into 2cm chunks. Add to the lined baking tray with 1/2 tsp olive oil, salt and pepper. Roast for 10 mins
- Cut half the onion into 1cm wedges, then thinly slice the remaining. Drain the tofu, pat dry with paper towel and dice into 2cm chunks
- After 10 mins, add the onion wedges to the sweet potato and toss to combine, then push to one side of the tray
- Add the tofu to the other side, sprinkle with the peri peri seasoning, drizzle with 1/2 tsp olive oil and season with salt and pepper. Toss to coat the tofu, then roast everything for a further 15-20 mins, until the veg is soft and golden
Make the dressing
- Meanwhile, finely chop the chives and parsley. Halve the lime
- In the small bowl, combine the yoghurt with the mustard, parsley, three-quarters of the chives, the juice from half the lime and a pinch of salt and pepper. Add a splash of water to loosen. Mix well, then set aside
- Add the sliced onion to the large bowl with the juice from the remaining lime and a pinch of salt. Leave to pickle
Build the salad
- Trim and thinly slice the lettuce
- Allow the sweet potato and onion wedges to cool for a few mins, then add to the pickled onion bowl with the peas, lettuce, half the tofu and three-quarters of the dressing. Toss everything until well coated. Season to taste
Plate up
- Share the salad between bowls, topped with the remaining tofu. Drizzle with the remaining dressing and sprinkle with the remaining chives to finish
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