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Vegan Saffran-Style Bowl (Peanut-Lime)

Crispy spiced tofu, roasted sweet potato, brown rice, and a bright peanut-lime garlic dressing. Serves 2.

Ingredients

Bowl

• 500g extra firm tofu (about one block), pressed and cubed
• 650g sweet potato, peeled and cubed
• 225g brown rice (uncooked)
• 2½ tbsp olive oil
• 1½ tsp smoked paprika
• 1½ tsp garlic powder
• 2½ tbsp cornstarch
• 1½ tsp fine salt
• Mixed salad leaves, to serve
• Cucumber, to serve
• Fresh tomatoes, to serve

Dressing

• 3 tbsp peanut butter
• 1½ limes, juiced
• 2–3 garlic cloves
• ¾ tsp white sugar
• ⅛ tsp fine salt
• 1 tsp soy sauce (optional, for depth)
• 4½ tbsp water, to thin

Method

1. Cook the rice. Rinse 225g brown rice and simmer in salted water until tender, ~25–30 min. (Or Instant Pot: ~375ml water + pinch of salt, high pressure 22 min, 10 min natural release.) Drain and set aside.
2. Prep the trays. Preheat the oven to 220°C and line two baking sheets with parchment.
3. Sweet potato. Toss the 650g cubed sweet potato with 1½ tbsp olive oil, ¾ tsp smoked paprika, and a pinch of salt. Spread on one sheet.
4. Tofu. Toss the 500g cubed tofu with the remaining 1 tbsp olive oil until coated. Sprinkle over 2½ tbsp cornstarch, the remaining ¾ tsp smoked paprika, 1½ tsp garlic powder, and 1½ tsp fine salt, and toss again. Spread on the other sheet, pieces not touching.
5. Roast. Tofu on the top rack, sweet potato below. Roast ~30 min, flipping both halfway, until the tofu is golden and crisp and the sweet potato is caramelized. Check the sweet potato from 20 min, and drop the tofu a rack if the spices darken too fast.
6. Make the dressing. Blend 3 tbsp peanut butter, the juice of 1½ limes, 2–3 garlic cloves, ¾ tsp white sugar, ⅛ tsp fine salt, 1 tsp soy sauce (if using), and 4½ tbsp water until smooth. Add more water to reach a drizzle-able consistency. Taste and push the lime up if it needs brightening.
7. Assemble. Bowl up the rice, sweet potato, and tofu with the salad veg. Drizzle generously with dressing.