Peel the sweet potatoes and cut into ½ inch cubes. Cut the cauliflower into similar sized pieces and place in a large roasting pan with the sweet potatoes.
In a small bowl mix together the oil, garlic, onion, Thai red curry paste and some salt and pepper.
Pour the mixture over the vegetables and toss so they are all coated. Pop in the oven for 30-40 minutes.
Make the peanut sauce by whisking all the ingredients together in a bowl. Thin with a little water if needed. Set it aside for later.
Heat a frying pan on medium high heat with 1 tbsp soy sauce and some oil. Using your hands crumble the tofu into the pan.
Fry for 5-10 minutes, stirring occasionally and cook until the tofu turns brown and crispy. When done, remove from heat and set aside.
Check the roasted vegetables. The sweet potato should be soft through and the cauliflower crispy and browned.
When the vegetables and tofu are finished, put both in a serving bowl and mix together. Serve with the peanut sauce, lettuce leaves and toppings ready to assemble your lettuce wraps!
