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
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.
- Category: main dishes
- Method: bake
- Cuisine: vegetarian
Keywords: tofu, curry, sheet pan, vegetables, one dish