It’s our first sheet pan meal of 2020!
Can you believe it took us a whole month to share one?! Me either.
I would say we have a sheet pan meal in my house at least once a week. It’s for those days when I know it’s going to be a tad crazy and I need something I can just throw in the oven and forget. Kind of reminds of that infomercial – “set it and forget it!”
Side note: Does anyone have one of those super amazing looking rotisserie machines? Tell me, is it really as good as advertised? I always wanted one, but who has room in their kitchen for a counter top rotisserie? I don’t even have room for a counter top toaster oven!
So, because I am rotisserie oven-less, the sheet pan meal is my version of a “set it and forget it” type of meal. And while this Curried Tofu and Sweet Potato Sheet Pan Meal is lacking in the rotisserie roasted chicken scent, the aromas coming out of your oven are seriously intoxicating.
I love the combo of cauliflower, sweet potato and curry, but you could sub in pretty much any vegetable under the sun here. I did break one of my rules and crowded the pan a tad. But don’t fret. Everything still cooked up nice and brown and tender. But if you are a stickler for kitchen rules, you could divide the ingredients among two sheet pans. No extra work or hands on time required.
This yogurt tahini sauce kind of makes it, so don’t leave that out. It really compliments the curry flavours so actually, now that I’m thinking about it, you should probably whisk up a double batch. Because , and I can speak from experience here, you are going to be tempted to eat this stuff straight from the bowl.
As I was serving a family with two kiddos who aren’t usually curry fans, I left some of my pan seasoned simply with canola oil and salt. It’s our fool-proof strategy for feeding a family – deconstruct it and be considerate to their tastes. No need to cook up three separate meals. Ever.
They also preferred their half with ketchup. More yogurt tahini sauce for me!
Dara
Curried Tofu and Sweet Potato Sheet Pan Meal with Yogurt Tahini Sauce
Print recipe| Dietary | Vegetarian |
Ingredients
- 1 package extra firm tofu (cubed)
- 1 small sweet potato (chopped)
- 1 red pepper (sliced)
- 1/2 red onion (sliced)
- 1 small cauliflower (chopped into florets)
- 2 Tbsp canola oil
- 1 Tsp cumin
- 1 Tsp curry powder
- 1 Tsp salt
- 1/2 Tsp cinnamon
Sauce
- 3/4 cups plain greek yogurt
- 2 Tbsp tahini
- 1/2 lemon (juiced)
- 1/4 Tsp salt
- 1/4 cup water
Note
You could substitute the vegetables here for anything you have on hand. Brussels sprouts, squash, or broccoli would all be delicious. Serve it as is, over some rice or on top of a salad.
Directions
| 1. | Preheat oven to 425 degrees and line a large baking sheet with parchment paper. |
| 2. | Place tofu, sweet potato, cauliflower, red onion and red pepper on prepared baking sheet and toss with canola oil, curry powder, cumin, cinnamon and salt until evenly coated. |
| 3. | Spread out on baking sheet and bake in the oven until lightly brown and tender, about 25 minutes. Remove from oven and drizzle half the sauce on top. Serve with remaining sauce on the side. |
| Sauce | |
| 4. | Combine all ingredients in a small bowl. Sauce should be pourable. If it's too thick, add some more water, about 1 tbsp at a time until desired thickness is reached. |
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