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sheet pan curried tofu with vegetables

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  • Author: Jennifer McDaniel
  • Prep Time: 10
  • Cook Time: 22
  • Total Time: 32 minutes
  • Yield: 4 adults



  • 1 large sweet potato, peeled and cut into 1 inch cubes
  • 14 oz package of extra-firm tofu, drained and cut into 1 inch cubes
  • 3 T olive oil, divided
  • 4 1/2 t curry powder
  • 1 1/4 t kosher salt, divided
  • cooking spray
  • 1 small head of cauliflower or broccoli florets
  • 1/3 cup plain Greek yogurt
  • 1/2 of a medium lime, juiced
  • 1/4 cup mint
  • 1/4 cup cashews


1. Preheat the oven to 500 degrees. Place a rimmed baking sheet in the oven (do not remove the pan while the oven preheats).
2. Combine potatoes, tofu, 2 T oil, curry powder, and 1 teaspoon of salt in a large bowl and toss gently to coat. Carefully remove the pan from the oven. Coat the pan with cooking spray and arrange the mixture in a single layer on the pan. Bake for 5 minutes. Stir. Bake for another 5 minutes.
3. In your large bowl, combine cauliflower/broccoli and remaining tablespoon of oil. Toss to combine and add to sheet pan, gently combining all ingredients. Bake until the potatoes are tender, about 10-12 minutes.
4. Whisk together remaining 1/4 t of salt, yogurt, and lime juice in a small bowl. Drizzle yogurt mixture evenly over tofu mixture (or use as a dipping sauce for kids). Top with mint and cashews.


Add some quick-cooking quinoa (or cook in a pressure cooker), for a healthy and filling grain bowl.


  • Serving Size: 1/4 of recipe
  • Calories: 298
  • Sugar: 6.9 g
  • Sodium: 799.7 mg
  • Fat: 17.4 g
  • Carbohydrates: 21.7 g
  • Protein: 16.8 g
  • Cholesterol: 8 mg