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Sheet Pan Curried Tofu with Vegetables and Pomegranate https://www.metro.ca/userfiles/image/recipes/tofu-cari-sur-plaque-legumes-grenade-10839.jpg PT30M PT20M PT50M
Preheat the oven to 500°F.Place a baking sheet in the oven.Preheating the pan will help potatoes and tofu have a crispy exteriorPeel and cut sweet potato into cubes.Cut tofu into cubes.Toss tofu and sweet potato in a bowl with 2/3 of the oil, the curry powder and some salt.Place on baking tray lined with parchment paper and roast for 10 minutes.Cut cauliflower into florets.Juice the limeTear the mint leaves.Roughly chop the cashews.Deseed pomegranate into a bowl of water to separate seeds from pith.Remove pan from the oven and add cauliflower and remaining oil. Stir to combine.Bake another 10 minutes or until potatoes are tender.In a bowl, whisk yogurt, lime juice, and salt.Serve tofu and vegetable mixture in bowls, drizzle yogurt mixture over and garnish with mint, cashews and pomegranate arils.Source: Missfresh.com
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2 tsp. (10 mL) curry 1/2 cauliflower 1/2 pomegranate 1 1/2 Tbsp. (22 1/2 mL) olive oil 1/2 lime 4 g mint 2 Tbsp. (30 mL) cashew 300 g sweet potato 227 g tofu 1/2 tasse (125 ml) Greek yogurt
Sheet Pan Curried Tofu with Vegetables and Pomegranate

Sheet Pan Curried Tofu with Vegetables and Pomegranate

Rate this recipe
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2
servings
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 tsp.
    (10 mL)
    curry
  • 1/2
    cauliflower
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  • 1/2
    pomegranate
  • 1 1/2 Tbsp.
    (22 1/2 mL)
    olive oil
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  • 1/2
    lime
  • 4 g
    mint
  • 2 Tbsp.
    (30 mL)
    cashew
  • 300 g
    sweet potato
  • 227 g
    tofu
  • 1/2 tasse
    (125 ml)
    Greek yogurt
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Imprimer ma sélection

Preparation

Preheat the oven to 500°F.

Place a baking sheet in the oven.

Preheating the pan will help potatoes and tofu have a crispy exterior

Peel and cut sweet potato into cubes.

Cut tofu into cubes.

Toss tofu and sweet potato in a bowl with 2/3 of the oil, the curry powder and some salt.

Place on baking tray lined with parchment paper and roast for 10 minutes.

Cut cauliflower into florets.

Juice the lime

Tear the mint leaves.

Roughly chop the cashews.

Deseed pomegranate into a bowl of water to separate seeds from pith.

Remove pan from the oven and add cauliflower and remaining oil. Stir to combine.

Bake another 10 minutes or until potatoes are tender.

In a bowl, whisk yogurt, lime juice, and salt.

Serve tofu and vegetable mixture in bowls, drizzle yogurt mixture over and garnish with mint, cashews and pomegranate arils.

Source: Missfresh.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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