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Sheet Pan Curried Tofu with Vegetables and Pomegranate
2018-06-13
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
2
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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
2
servings
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME
Ingredients
-
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
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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