Sheet Pan Curried Tofu With Vegetables

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

• Ready In: 35 mins
• Serves: 4
• Yields: 4 2 cups

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

1. Preheat oven to 500°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
2. 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.
3. 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.