Seared Tofu & Spiced Sweet Potatoes

• Meanwhile, finely chop garlic.

• Grate carrot.

• Halve snacking tomatoes.

• Roughly chop coriander.

• Cut firm tofu into 1cm chunks.

• In a medium bowl, combine the plain flour, Mumbai spice blend and tofu.

• In a medium bowl, combine a drizzle of white 
wine vinegar and olive oil and a pinch of salt
and pepper.
• Add baby spinach leaves, carrot and snacking
tomatoes. Toss to combine. 

• In a large frying pan, heat a drizzle of olive oil over high heat. When the oil is hot, cook tofu, turning occasionally, until golden, 5-7 minutes.

• Transfer to a plate to rest.

• Return frying pan to medium-high heat with a 
drizzle of olive oil. Add Mumbai spice blend and 
garlic and cook, stirring until fragrant, 1 minute.
• Stir through coconut milk and simmer until 
thickened slightly, 1-2 minutes. Season to taste.
• Once sweet potatoes are done, add coriander to 
the tray and toss to combine.