This vegetarian one-pan meal is loaded with color and texture, from the soft sweet potatoes to the crisp-tender cauliflower and juicy pomegranate seeds. Preheating the pan will help the potatoes and tofu achieve a crispy exterior; be careful when adding the vegetable mixture to the hot pan. A cool, tangy yogurt drizzle will help balance the slight chile heat from the curry powder. Drizzle the sauce over the pan, or serve at the table.

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Credit: Greg Dupree

Recipe Summary test

10 mins
25 mins
Serves 4 (serving size: about 2 cups)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 500°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).

  • 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.

  • 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.

Nutrition Facts

390 calories; fat 21g; saturated fat 4g; protein 16g; carbohydrates 37g; fiber 6g; sugars 7g; sodium 690mg.