Crumbled Tofu Sweet Potato Topper

In the air fryer (or any other method you’d like) cook the sweet potatoes for 35-45 mins.

Preheat the oven to 170^˚C.

Crumble the Cauldron Extra Firm Tofu in a baking dish, then add onion powder, garlic powder, smoked paprika, cayenne pepper, cumin, maple syrup, tomato puree, oil and salt. 

In a separate dish, add the chickpeas, cumin, garlic powder & smoked paprika, and mix together.

Bake both the tofu and chickpeas for 20 minutes in the oven, stirring frequently for an even bake.

Meanwhile, make the tahini dressing, add all ingredients to a bowl and stir well, adding more water if necessary for a looser sauce.

Blanch the spinach in a pan of boiling water for a few mins.

Take the tofu crumble out of the oven and stir in the sundried tomatoes.

To serve, slice your sweet potatoes in half and layer up the spinach, tofu crumble and dressing before finishing with sesame seeds and coriander.