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Sheet Pan Tofu + Veggies with Creamy Tomato Curry Sauce

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 People

Ingredients

  • 1 (14-16 oz) block first or extra-firm tofu, pressed and torn into bite-sized pieces
  • 1 head broccoli or cauliflower, chopped or cut into florets about 4 cups
  • 4 medium potatoes (~1.5 lbs), cut into small pieces/cubes 4-5 cups
  • 4 tbsp olive oil divided
  • 1 ¼ tsp kosher salt divided
  • 1 cucumber, peeled and roughly chopped
  • 2 tbsp lime juice
  • Fresh cilantro or scallions for garnish

For the sauce:

  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • ½ tsp black pepper
  • 1 (14.5 oz) can whole peeled tomatoes
  • ½ raw cashews
  • 1 tbsp soy sauce or tamari
  • 1 tbsp dijon mustard
  • ¼ tsp kosher salt
  • Since we’re roasting broccoli and potatoes together, cut the potatoes much smaller than the broccoli so they cook at a similar rate.
  • I’ve also made this with sweet potatoes which are delicious!
  • Note: skip the potatoes, add extra broccoli or other veggies to roast, and turn this into a rice bowl!

Items you can prep ahead (optional)

  • Press and tear tofu into bite-sized pieces
  • Prep 1 head broccoli (about 4 cups florets)
  • Prep 4 medium potatoes (about 4-5 cups)
  • Chop cucumber and quick pickle it
  • Make the sauce

Instructions

  • Preheat the oven to 450F or 425F convection. Line two baking sheets with parchment paper. Divide tofu, broccoli, and potatoes between the two baking sheets. Drizzle about 2 tablespoons oil and sprinkle ½ teaspoon salt onto each baking sheet and toss to coat. Bake for 20-25 minutes, or until tofu is light golden and potatoes are cooked through.
  • Add cucumbers to a bowl along with the lime juice and remaining ¼ teaspoon salt and toss to coat. Set aside.
  • In a medium pot over medium-low heat, add the oil, curry powder, and pepper. Cook, stirring constantly, for about 30 seconds to toast the spices. Add the tomatoes, cashews, soy sauce, mustard, and salt. Break the tomatoes open (with your hands, a spoon, or scissors - be careful of splatter!) to release their juices and stir everything together. Increase the heat to medium-high to bring to a simmer, then reduce the heat to low to maintain that simmer for 5 minutes, stirring occasionally.
  • Transfer to a high-speed blender and blend on high until totally smooth, making sure to leave room for the steam to escape (keep the lid barely cracked open).
  • Serve the roasted veggies and tofu smothered in the sauce and topped with herbs and cucumber.

Notes

Substitutions:

  • Not a tofu person? Substitute with a couple cans of beans or chicken thighs. For the beans (chickpeas would be great), you could toss them in some oil and salt and add them to the sheet pan once there is about 10 minutes left of bake time or just add them to your bowl straight from the can. For chicken, add it to the sheet pan after you’ve tossed the veggies. Just drizzle each thigh with some oil and sprinkle with salt. Take them off of the sheet pan once they are cooked through.
  • Skip the potatoes, add extra broccoli or other veggies to roast, and turn this into a rice bowl!
  • Feel free to use any veggies you want in place of or in addition to the broccoli.
  • Use any raw crunchy veg in place of cucumber (celery, fennel, carrot, radish, cabbage)

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Roasted tofu and veggies: up to 5 days in the fridge
    • Sauce: up to 7 days in the fridge or freeze for up to 2 months.
    • Pickled cucumber: up to 7 days in the fridge

Leftovers + Repurposing:

  • Warm up leftover roasted veg/protein mix in the microwave. Add sauce on top and pop it back into the microwave to warm up the sauce (or warm them up separately. Top with pickled cucumbers and herbs.
  • If your leftover sauce gets too thick, just stir in a touch of water to thin it out.