Chop your sweet potato into bite-size chunks and season with paprika and cumin and a drizzle of olive oil. Roast for 30 minutes.

Meanwhile, chop your tofu into bite-size chunks and heat a pan with a little oil. Add your tofu and cook until crispy on the outside.

Slice your red onion and cucumber finely, and chop your tomato finely. Mix these with your salad vegetables.

To make the dressing, simply combine all the ingredients and stir well. You may want to add a sweetener such as a little maple syrup if the dressing is too tangy for you.

Top the salad with your tofu and sweet potato chunks.