Tandoori Tofu Sweet Potato Bowl

While the sweet potato is roasting, cut the firm tofu (see ingredients list) into 2cm pieces. In a medium bowl, combine the tofu, the tandoori paste and a small drizzle of olive oil. Season with salt and pepper, toss to coat and set aside. Finely chop the garlic (or use a garlic press). Thinly slice the cucumber into half-moons. Shred the cos lettuce. Finely chop the coriander. Using a vegetable peeler, peel the carrot into ribbons. TIP: You can grate the carrot if you'd prefer!

Heat the olive oil (2 tsp for 2 people / 1 tbs for 4 people) and garlic in a medium frying pan over a medium-high heat. Cook for 30 seconds, or until golden. Transfer to a small bowl and set aside to cool for 5 minutes. Add the Greek yoghurt and a squeeze of lemon juice to the garlic oil mixture and stir to combine. TIP: Don't worry if it looks a little separated to begin with, it will come together after stirring for 1 minute. Season generously with salt and pepper.

Return the pan to a medium-high heat with a generous drizzle of olive oil. Add the tofu and cook until browned, 3-4 minutes each side. Set aside.

Transfer the roasted sweet potato to a large bowl and add the cucumber, carrot and cos lettuce. Add the garlic yoghurt dressing and toss to coat. TIP: Toss just before serving to keep the leaves crisp!