Wrap sweet potatoes in foil, and bake for 50 minutes or until they’re easily punctured with a fork.
While the sweet potatoes are cooking, prepare your vegetables and tofu.
Heat 1 tablespoon of olive oil over medium heat, and sauté cubes of tofu, stirring occasionally for about 10 minutes or until tofu is lightly browned at the edges. Salt to taste. Remove from heat.
Add an additional tablespoon of oil to the pan and reduce heat to low-medium. Sauté celery, carrot, red capsicum, and beans for 5-10 minutes. (I prefer a very light sauté to reduce nutrient loss). Salt and pepper to taste
. Blend all of the sauce ingredients in a high-speed blender.
Remove finished potatoes from the oven, and carefully scoop the flesh out and spread onto a plate. Top with cooked veggies, tofu, avocado, and raw shredded cabbage. Dress with tahini sauce.