Moroccan Spiced Sheet Pan Tofu & Sweet Potatoes

Ingredients:

• 2 teaspoons cumin
• 1 teaspoon cinnamon
• 1 teaspoon turmeric
• 1 teaspoon salt 
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne
• 3 Tablespoons olive oil
• 1 block extra firm tofu
• 2 lbs. sweet potatoes, halved

Lemon Cilantro Aioli:

• 1/2 cup mayo
• 1 Tablespoon lemon juice
• 1/4 cup cilantro
• 1 teaspoon agave syrup
• 1/2 teaspoon paprika
• Salt and pepper to taste

Instructions:

1. Drain and press the tofu to get the extra moisture out, and preheat the oven to 400 F.
2. Make the spice mix. Add the cumin, turmeric, cinnamon, paprika, salt and cayenne into a small bowl. Stir to combine.
3. Cut the sweet potatoes in quarters. Then add them to a large mixing bowl. Pour 2 tablespoons of olive oil over the sweet potatoes and toss.
4. Sprinkle about half of the spice mix over the sweet potatoes. Toss to coat. Sprinkle with a bit more spice mix if needed. Place the sweet potatoes on one side of a large sheet pan.
5. Cube the tofu and then place in the mixing bowl you used for the sweet potatoes and drizzle with the remaining 1 tablespoon of olive oil. Toss to coat.
6. Sprinkle the tofu with the remaining spice mix and toss to coat. Then put the tofu on the side of the sheet pan that has the parchment paper. Spread out evenly.
7. Bake the tofu and sweet potatoes for 15 minutes, remove from the oven filp the tofu and sweet potatoes. Then bake for another 10-15 minutes or until the tofu is firm and the sweet potatoes are soft.
8. While the tofu and sweet potatoes bake, make the aioli. Add all the aioli ingredients to a medium sized mixing bowl. Taste and adjust seasoning, adding more lemon juice or salt and pepper if desired.
9. Serve with the aioli and enjoy!

Nutrition Information:

Calories: 486

Fat: 29 g

Carbohydrates: 51 g

Fiber: 8 g

Sodium: 869 mg

Sugar: 11 g

Protein: 15 g