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.

Robin Bashinsky
This Story Originally Appeared On cookinglight.com

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Greg Dupree

Recipe Summary

active:
10 mins
total:
25 mins
Yield:
Serves 4 (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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; added sugarg; sodium 690mg; calcium 16% DV; potassium 18% DV.