Roasted tofu & sweet potato with coconut sauce

1. Preheat the oven to 220°C, gas mark 6. Line 2 large baking trays with baking parchment or a reusable silicone baking mat. Remove the tofu from the pack, drain and pat dry with a clean tea towel. Cut it into 2cm cubes.

2. In a mixing bowl, combine 3 tbsp olive oil with 1 tsp sea salt flakes, cornflour, ground coriander and sugar (if using). Add the tofu and toss until well coated. Tip in the frozen sweet potato and toss again. Spread over 1 of the prepared baking trays, then bake for 25-30 minutes until crispy on the edges and golden brown.

3. Meanwhile, toss the broccoli with the remaining 1½ tbsp olive oil and season well. Spread out on the second baking tray. When the tofu has been in for 10 minutes, add the tray of broccoli to the oven and roast for the remaining 15-20 minutes.

4. Now make the sauce. Heat the oil in a large frying pan over a medium heat. Add the onion and ½ tsp sea salt flakes and fry for about 8-10 minutes, stirring frequently to prevent it from burning, until soft. Add the ginger and cook for 1 minute more, until fragrant. Add the coconut milk and curry paste, then increase the heat slightly and let the sauce simmer for 5-6 minutes.

5. Turn off the heat. Add the tofu and sweet potato to the pan and stir to coat with the sauce. Finish with the salad onions and coriander and serve with the roasted broccoli.