Pre heat oven to 350°F. Then peel the sweet-potatoes & cut into 2-cm cubes. Cut the cauliflower into similar sized pieces then put in a large-roasting tin.
In a small-bowl blend together the garlic, oil, thai red curry paste, onion along with some pepper and salt.
Pour on the veggies and toss so they're all coated. Pop in the oven for 30-40minutes.
Make the peanut-sauce by whisking all the ingredients together in a bowl. Thin with a little-water if necessary. Put aside for later.
Heat a skillet on medium-high heat with 1 tablespoon soy-sauce plus some oil. Using your hands crumble the tofu into the pan.
Fry for 5-10minutes, stirring occasionally & cook till the tofu is turning crispy and brown.
Check the roasted veggies. The sweet-potato ought to be tender and also the cauliflower crispy and brown.
Add into a serving-bowl with the tofu and blend together.
Serve with the lettuce leaves, peanut-sauce and toppings ready to assemble your lettuce-wraps!