Tandoori-Spiced Tofu Sheet Pan DinnerRecipe by Chef Heidi Fink
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Prep time
25 mins
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Cook time
45 mins
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Ready in
1 hour 10 mins
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Yield
Serves 4
Directions
- Preheat oven on convection setting 350 F. Line a baking sheet with parchment paper.
- Chop the cauliflower into small florets.
- Peel and chop the yam into medium pieces.
- Slice the onion very thin.
- Place prepared vegetables into a large bowl. Spread on the parchment-lined baking sheet.
- Chop the tofu into small cubes. Place in the same bowl used for vegetables and very gently toss with salt and oil. Add to the same baking sheet and spread to even layer among the vegetables.
- Cover tightly with foil and place in preheated oven for 20 minutes.
- Meanwhile, combine all ingredients for spice mix into that same large bowl.
- Meanhwile, make the Ginger-Yogurt Sauce by placing all the ingredients in a blender and pureeing. Leave in the blender until ready to use.
- After 20 minutes, remove baking sheet from oven. Increase heat to 375. Carefully transfer the partialy cooked vegetables and tofu to the bowl with the spice mix and toss to combine thoroughly.
- Put veggies and tofu back on the same baking sheet and spread to an even layer. Leave uncovered this time. Place back in oven and roast 20 to 30 minutes more, until everything is cooked through and getting browned in spots.
- Remove from oven, scatter with cherry tomatoes and drizzle with the ginger-yogurt sauce.
Variations
AIR FRYER METHOD
Make this same dinner in an air fryer, but use half the quantity of vegetables and tofu (unless you have a very big air fryer).
Follow the recipe above, but at the first stage of cooking, cook for 10 minutes uncovered at 350 air fry. Toss everything with the spice mixture then return to the air fryer for 10 minutes at 400 air fry. Stir everything around. It may need another 5 minutes.
