If you're looking for a very easy and quick lunch or dinner, making as little mess in the kitchen as possible, this Moroccan tofu and sweet potato sheet pan will not disappoint!
Within 40 minutes, you'll have a high-protein meal thanks to the tofu, packed with fiber and vitamins thanks to nutritious sweet potatoes.
Sweet potatoes are an excellent source of beta-carotene, vitamin C, and potassium. And the darker your sweet potato, the better, as the antioxidant activity increases with the color intensity of their flesh. Look for deep-hued purple, deep orange, and red varieties to get the best out of your sweet potatoes.
Let's get cooking!
MOROCCAN TOFU & SWEET POTATO SHEET PAN
INGREDIENTS
For the sheet pan:
- Sweet potatoes, sliced
- Extra-firm tofu, cubed and pressed
- Turmeric
- Cumin
- Cinnamon
- Paprika
- Cayenne pepper
- Salt
- Olive oil
For the Aioli Dressing:
- Maple syrup
- Vegan mayonaisse
- Lemon juice
- Cilantro, shredded
- Paprika
- Cayenne Pepper
DIRECTIONS
- Pre-heat your oven to 400 degrees F
- Mix all the sheet pan spices to make the Moroccan-inspired spice. Ensure it is well mixed to get a good uniform flavor all-around.
- Toss half of the spice mix and olive oil with the sweet potatoes and ensure they are well coated.
- Line your sheet tray with parchment paper and place the sweet potatoes on one half of the tray.
- Coat the tofu with the other half of the spice mix and lay it on the other half of the sheet tray.
- Bake in the oven for 15 minutes, take it out, rotate the pan, and bake for a further 15 minutes.
- While that is baking, make your aioli by mixing all the ingredients together and set it aside.
- Your sheet pan is ready when the tofu is brown and crispy and the sweet potatoes crispy on the outside and soft in the inside.
- Serve on a plate with the aioli on the side or make a delicious wrap with some lettuce and cranberry sauce!
