Packed with yummy vegetables, these tofu and satay lettuce wraps are perfect for a light dinner.
1 Cauliflower
2 Sweet Potatoes – approx. 450g
200g Tofu
100ml Peri Peri Medium Sauce
1 tsp Garlic Granules
25ml Soy Sauce
25ml Sunflower Oil
2 Little Gem Lettuces
15g Dry Roasted Peanuts
3 Spring Onions
3g Fresh Coriander
For the Dipping Sauce
65g Smooth Peanut Butter
40ml Peri Peri Medium Sauce
1 Lime, juiced
100ml Coconut Milk
1 tsp Paprika
Preheat the oven to 200°C/gas mark 6. To make the sauce, in a bowl, combine the peanut butter, lime juice, peri peri sauce, coconut milk, soy sauce and paprika.
Thinly slice the spring onions and chop the peanuts. Strip the leaves from the lettuces and wipe. Put all the above to one side.
Peel the potatoes and cut into small chunks, then cut the cauliflower into similar sized pieces.
Put the potatoes and cauliflower in a roasting tray, pour over the peri peri sauce and sprinkle over the garlic granules. Mix together and roast for 30 minutes.
Drain the tofu and cut into small pieces. Put the oil and soy sauce in a large frying pan, add the tofu and fry for 15 minutes until crispy. Mix the fried tofu with the potato and cauliflower, top with the spring onions and serve alongside the lettuce leaves, chopped nuts and satay dipping sauce.