Salad bowl with sweet potatoes and tofu

Ingredients for 4 servings:

• 1 small sweet potato(s)
• 200 g tofu, plain
• 1 large beefsteak tomato(s)
• 2 handfuls of seedless grapes
• 1 ball of mozzarella
• 1 bell pepper(s), red
• 100 g corn
• 2 handfuls of fried onions
• 2 lettuce hearts
• some soy sauce
• some oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegetarian

Peel the sweet potato and cut into 1 cm cubes. Cook these cubes for about five minutes, until they are no longer firm to the bite. Drain in a colander. Meanwhile, cut the bell pepper into pieces and fry them in a pan with a little oil. Remove the bell peppers and set aside. Cut the tofu into 1 cm cubes and fry them in the pan with the soy sauce, remove and set aside. Then add the drained sweet potato cubes to the pan and fry them with a little oil. Meanwhile, wash the lettuce and tear it into bite-sized pieces. Also chop the beefsteak tomato, grapes, and mozzarella. Drain the corn in a colander. Arrange the individual ingredients on the bed of lettuce. I serve it with a raspberry vinaigrette.