Sheet Pan Curried Tofu With Vegetables

Name: Sheet Pan Curried Tofu With Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 2 cups, 4 serving(s)
Ingredients: 1 lb sweet potato, cut in cubes; 1 (14 ounce) tofu, extra firm, pat dry cut in cubes; 4 teaspoons curry powder; 1 teaspoon salt, divided; 8 ounces cauliflower, florets; 1/3 cup soy yogurt, plain; 1 1/2 tablespoons lime juice; 1/4 cup torn mint; 1/4 cup cashews; 1/4 cup pomegranate

Submitted by WKernan

"Preheat the pan in the oven to get tofu and potatoes extra crisp."

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photo by WKernan

Ready In:: 35mins
Ingredients:: 10
Yields:: 4 2 cups
Serves:: 4

ingredients

1 lb sweet potato, cut in cubes
1 (14 ounce) tofu, extra firm, pat dry cut in cubes
4 teaspoons curry powder
1 teaspoon salt, divided
8 ounces cauliflower, florets
¹⁄₃ cup soy yogurt, plain
1 ¹⁄₂ tablespoons lime juice
¹⁄₄ cup torn mint
¹⁄₄ cup cashews
¹⁄₄ cup pomegranate

directions

Preheat oven to 500°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
Combine potatoes, tofu, 2 tablespoons oil, curry powder, and 1 teaspoon salt in a bowl; toss to coat. Carefully remove pan from oven. Coat pan with cooking spray. Arrange potato mixture in a single layer on pan; bake at 500°F for 10 minutes, stirring once after 5 minutes. Add remaining 1 tablespoon oil and cauliflower to pan; toss gently to combine. Bake at 500°F until potatoes are tender, 10 to 12 minutes. Remove pan from oven.
Whisk together remaining 1/4 teaspoon salt, yogurt, and juice in a small bowl. Drizzle yogurt mixture evenly over tofu mixture. Sprinkle with mint, cashews, and pomegranate arils.