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.
Chipotle Tofu, Tomato Salad & Sweet Potato Mash
You've never had a weeknight feast quite like this - plus it's vegan. Roast earthy portobellos and protein-rich tofu with smoky chipotle. A vibrant green salad on the side, studded with juicy plum tomatoes, sweetcorn and spinach. Creamy sweet potato mash, enriched with yoghurt, to keep it filling.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 40g baby spinach
- 1 chilli
- 1 handful of fresh coriander
- 40g roasted peanuts (Peanuts, Nuts, Sesame)
- 220g baby plum tomatoes
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 2 sweet potato
- 4 portobello mushrooms
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 1 unwaxed lime
- 140g sweetcorn (drained) (Sweetcorn, water, salt)
Nutritional Information
Calories: 556
Protein: 30g
Carbs: 48g
Fat: 28g
Chipotle Tofu, Tomato Salad & Sweet Potato Mash
You've never had a weeknight feast quite like this - plus it's vegan. Roast earthy portobellos and protein-rich tofu with smoky chipotle. A vibrant green salad on the side, studded with juicy plum tomatoes, sweetcorn and spinach. Creamy sweet potato mash, enriched with yoghurt, to keep it filling.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Drain the tofu, pat dry with paper towel and cut each block into 6 slices. Place the chipotle in a large bowl and mix with 2 tbsp oil. Place the mushrooms and tofu onto a lined baking tray and coat with the chipotle sauce (save the bowl for later). Season to taste. Roast for 15-20 mins, until golden and soft.
- Bring a saucepan filled with hot water to a boil. Cut the sweet potatoes into 2cm cubes (peel optional), then add to the saucepan. Simmer for 15-18 mins, until soft, then drain.
- Make the salad; drain the sweetcorn. Halve the tomatoes. Zest and quarter the lime. Roughly chop the coriander and peanuts. Place the sweetcorn, tomatoes, peanuts, zest, juice from half the lime, spinach, half the coriander and 1 tsp olive oil into the chipotle sauce bowl. Season to taste and gently toss together.
- Finely dice the chilli (remove the seeds for less heat). Once drained, return the sweet potatoes to the pan and mash with the yoghurt, chilli (to taste) and a pinch of seasoning.
- Sprinkle the tofu and mushrooms with the remaining coriander and garnish with lime wedges. Serve the sweet potato mash and salad alongside.
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