To begin making the Mung Bean & Tofu Salad with sweet potatoes, cucumbers and tomatoes, first place a pan on the heat.

Add 1/2 teaspoon of oil, add in the sprouted mung beans and saute them well, on a medium heat for 2 to 3 minutes. Once they are just tossed slightly, transfer them into a bowl.

In the same pan add another ½ teaspoon of oil and add the cubed tofu. Stir fry gently till slightly brown on all sides.Turn off the heat, add ½ teaspoon of lime juice and toss.

Then, combine all the masalas under “Dry Masalas” in a small bowl. Sprinkle a generous pinch of the masalas into the tofu and toss well. Set aside till later use.

In a salad bowl add sautéed sprouts, stir fried and spiced tofu, and the rest of the chopped vegetables.

Add the green chutney and sweet chutney to the salad, add extra lime juice and a pinch of the dry masala mix over it and toss well once more, will well combined.

Arrange lettuce leaves like cups in a platter and scoop spoonfuls of the salad onto them, garnished with pomegranate arils and sev (optional) if you wish to.

Serve the Mung Bean & Tofu Salad along with Cream of Celery Soup for a weeknight dinner.