Tofu, sweet potato and broccoli bowl

I was inspired by Vegan Bowls. It takes 10 minutes to prepare and 25 minutes to cook.

The ingredients I used for the main dish are:

• Handful of spinach

• Half cucumber

• 350g ready to eat tofu

• 3 sweet potatoes

• Half broccoli head

• 200g rice

• 3 tbsp garlic powder

• Bunch of fresh coriander and mint

For the orange vinaigrette, I used:

• 1 large orange

• 1 tbsp soy sauce

• 2 tbsp malt vinegar

• 2 tbsp maple syrup

• 2 tbsp sesame oil

• 2 tbsp olive oil

• 1 small onion, diced

• 1 tsp garlic powder

• 1 tsp mustard

• Salt and pepper to taste

• 4 drops of Tabasco sauce

• Bunch of chopped fresh coriander and mint

I started by cutting the sweet potatoes into bite-sized pieces and the broccoli head into florets. I then transferred the sweet potatoes and broccoli florets to a baking tray. I drizzled some olive oil all over and seasoned with salt and 2 tbsp garlic powder. I put the baking tray in a pre-heated oven at 200°C for 10 minutes. Afterwards I added some water to a pan which contained the rice and placed it on the hob to cook for 15 minutes.

Whilst the vegetables were in the oven and the rice on the hob, I started preparing the orange vinaigrette. In a bowl, I squeezed the orange to obtain 5 tbsp of orange juice, I then added half tbsp water, followed by all the other vinaigrette ingredients. I mixed it all and seasoned with salt and pepper.

I then added 1 tbsp olive oil to a frying pan on medium heat, followed by the tofu. I sprinkled 1 tbsp garlic powder all over and seasoned with salt to taste. I let it cook for 30 seconds and then removed the pan from the heat.

Once everything was cooked, I assembled my dish where I served a generous portion from each cooked item. I drizzled the orange vinaigrette all over and garnished with fresh mint. Bon appétit!