Serves 3
Tofu
14 ounces extra-firm tofu, drained and pressed
4 small (~1/2 lb each) sweet potatoes, cut into 1-inch wedges
4 cups small cauliflower florets
1 medium red onion, halved and thinly sliced (1 medium onion yields ~100 g or 1 cup sliced)
4 Tbsp olive or avocado oil
4 Tbsp Tandoori spice mix
1 tsp sea salt
Mint Chutney (do not skip this - it makes the dish!)
1 cup loosely packed mint leaves
1 cup loosely packed cilantro (leaves and stems // if you don’t like cilantro, sub a mix of more mint and some parsley)
1 small clove garlic, peeled
1/2 – 1 medium jalapeño, deseeded and roughly chopped
1 Tbsp lemon juice
1 tsp maple syrup
2 Tbsp plain, unsweetened coconut yogurt (for store-bought, we like Culina)
2 Tbsp water (plus more as needed)
1/2 tsp sea salt
1/4 tsp black pepper
Tofu Instructions
Preheat oven to 425 F (218 C) and line a large baking sheet with parchment paper (if making a larger batch, use multiple baking sheets to avoid overcrowding the pan).
Wrap your extra firm tofu in an absorbent towel. Set something heavy on top — like a cast iron skillet — to press out extra moisture for 15 minutes. Alternatively, use a tofu press.
Meanwhile, prepare the vegetables. Cut the sweet potatoes into 1-inch wedges, the cauliflower into small florets, and thinly slice the red onion. Place the veggies on the parchment-lined baking sheet in two sections: 1) sweet potatoes and 2) red onion and cauliflower. Crumble the tofu into pieces less than 1/2-inch in size and arrange the tofu crumbles next to the veggies.
Drizzle the veggies and tofu with olive (or avocado) oil and sprinkle evenly with tandoori spice mix and salt. Use your hands to toss each section (veggies, sweet potatoes, and tofu separately), to fully coat with oil and seasonings. Add more of either as needed.
Bake for 20 minutes, toss, and bake an additional 10-15 minutes or until the sweet potatoes and cauliflower are golden brown and tender and the tofu is slightly crispy.
If serving with chutney, prepare it while the veggies and tofu are cooking.
Serve warm garnished with chutney of choice (optional).
Leftovers will keep stored in a sealed container in the refrigerator (chutney stored separately) for 2-3 days. Reheat in a skillet until warm. Not freezer friendly.
Mint Chutney Instructions
To an 8-cup or smaller food processor, add all ingredients: mint, cilantro, garlic, jalapeño (starting with the lesser amount), lemon juice, maple syrup, coconut yogurt, water, sea salt, and black pepper. Blend until smooth. If using a larger food processor, we suggest doubling the batch size or it may have trouble blending.
Add more water, 1 tablespoon (15 ml) at a time, to reach your desired consistency. Taste and adjust as needed, adding more jalapeño for heat (we used the full suggested amount), lemon juice for acidity, maple syrup to balance and add sweetness, garlic for zing, or sea salt to taste.
Enjoy fresh in bowls or on the tofu.
Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 3-4 days. If freezing, freeze into ice cube molds then store in a well-sealed container in the freezer for up to 1 month.