Instructions

• Preheat the oven to 430°F (220°C).
• Add the sweet potatoes to a baking dish, drizzle with 1 tablespoon of olive oil, and season with salt. Bake for 30 to 35 minutes.
• Place the tofu in a bowl and add the marinade ingredients. Toss to combine and set aside.
• Cook the quinoa according to package instructions. Add green peas a few minutes before the end of cooking. Drain and rinse with cold water.
• Place the salad leaves into a large bowl.
• Place all the dressing ingredients into a jar, cover with a lid, and shake until smooth. Add more water if necessary to adjust the consistency of the dressing.
• Place a skillet over medium heat and add 1 tablespoon of olive oil. Add the marinated tofu and sauté for 5 minutes, stirring the tofu every minute. Remove from heat and add the tofu to the bowl with the salad leaves.
• Once the quinoa and sweet potato have cooked, add to the bowl and toss everything together. Add the radish and drizzle with the peanut dressing.