#1 Preheat oven to 425°F #2 To prepare tofu, tear into bite size pieces or cut into 1/2-inch cubes and place on cutting board lined with a clean kitchen towel or paper towels #3 Cover with another clean kitchen towel or paper towels, set a baking sheet on top and then something heavy such as a cast iron skillet or large book and allow to press for at least 15 minutes #4 Meanwhile combine apples, lime juice, lemon juice, maple syrup, craisins, cilantro, and scallions in a large mixing bowl then place in refrigerator to marinate #5 Combine sweet potatoes, pressed tofu, coconut oil, curry powder, and kosher salt in large mixing bowl and toss to combine #6 Spread sweet potato/tofu mixture out on large non-stick or foil-lined sheet pan in even layer and roast until sweet potatoes are cooked through and tofu is crispy, about 20 to 25 minutes. Remove from oven and let cool slightly #7 Add sweet potato/tofu mixture, toasted cashews, rainbow swiss chard, sweet Lana’i orange peppers, and grape tomatoes to marinated apples and toss to combine #8 Taste and adjust seasoning as needed. Divide salad evenly in bowls or arrange on platter and serve immediately
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In this powerful and vibrant salad, we roast tofu with sweet potatoes, curry, and coconut oil then toss with citrus, maple, and herb marinated apples and cashews for a refreshing, fragrant, and balanced bite. But the real star of this recipe is our sweet Lana’i orange pepper which has all the fruity floral notes of a habanero chili without any of the heat.
#1 Preheat oven to 425°F #2 To prepare tofu, tear into bite size pieces or cut into 1/2-inch cubes and place on cutting board lined with a clean kitchen towel or paper towels #3 Cover with another clean kitchen towel or paper towels, set a baking sheet on top and then something heavy such as a cast iron skillet or large book and allow to press for at least 15 minutes #4 Meanwhile combine apples, lime juice, lemon juice, maple syrup, craisins, cilantro, and scallions in a large mixing bowl then place in refrigerator to marinate #5 Combine sweet potatoes, pressed tofu, coconut oil, curry powder, and kosher salt in large mixing bowl and toss to combine #6 Spread sweet potato/tofu mixture out on large non-stick or foil-lined sheet pan in even layer and roast until sweet potatoes are cooked through and tofu is crispy, about 20 to 25 minutes. Remove from oven and let cool slightly #7 Add sweet potato/tofu mixture, toasted cashews, rainbow swiss chard, sweet Lana’i orange peppers, and grape tomatoes to marinated apples and toss to combine #8 Taste and adjust seasoning as needed. Divide salad evenly in bowls or arrange on platter and serve immediately
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