Baked piri piri tofu with sweet potato and cavolo nero

Ingredients

For 1 serving

• Tofu200 g
• Sweet potatoes180 g
• Tuscan kale100 g
• Chili pepper1
• Paprika1 teaspoon
• Garlic1 clove
• Lemon juice20 ml
• Dried oregano0.5 teaspoon
• Extra virgin olive oil10 g
• Saltto taste

Contains: soy,

In season: October – February

Method

1. Preheat the oven to 200 °C (conventional); wash the sweet potatoes, cut them into wedges with the skin on, toss with half the oil and a pinch of salt and roast on a tray for 15 minutes.
2. Meanwhile blend the chilli, paprika, garlic, lemon juice, oregano, the remaining oil and salt to a smooth piri piri sauce.
3. Pat the tofu dry, cut it into slices about 1.5 cm thick and marinate it in the sauce for 15 minutes, turning halfway.
4. Turn the potatoes, add the tofu to the tray with some of its marinade and bake at 200 °C for 15 more minutes.
5. Meanwhile wash the cavolo nero, strip out the central rib and tear the leaves; add it to the tray for the last 8 minutes, tossed in the rest of the marinade, and bake until the leaves are crisp at the edges and the tofu is golden.