Sheet Pan Curried Tofu With Vegetables

• 1 lb sweet potato, cut in cubes
• 1 (14 ounce) tofu, extra firm, pat dry cut in cubes
• 4 teaspoons curry powder
• 1 teaspoon salt, divided
• 8 ounces cauliflower, florets
• 1/3 cup soy yogurt, plain
• 1 1/2 tablespoons lime juice
• 1/4 cup torn mint
• 1/4 cup cashews
• 1/4 cup pomegranate

1. Preheat oven to 500u0b0F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
2. 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 500u0b0F for 10 minutes, stirring once after 5 minutes. Add remaining 1 tablespoon oil and cauliflower to pan; toss gently to combine. Bake at 500u0b0F until potatoes are tender, 10 to 12 minutes. Remove pan from oven.
3. 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.

sweet potato, curry powder, salt, cauliflower, soy yogurt, lime juice, torn mint, cashews, pomegranate

Taken from www.food.com/recipe/sheet-pan-curried-tofu-with-vegetables-535206 (may not work)