Sheet Pan Moroccan Spiced Tofu Bake
Delicious and easy, this Sheet Pan Moroccan Spiced Tofu Bake is loaded with marinaded tofu and delicately spiced sweetpotatos and tomatoes. Serve with rice and a drizzle of vegan yogurt for a dinner so good, everyone will be going back for seconds.
Ingredients
Tofu Marinade
- 1 Tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- 1 Tablespoon olive oil
- juice from half a lemon
- 2 cups vegetable stock
Moroccan Spice Blend
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon cinamon
- ½ teaspoon ginger
- ¼ teaspoon ground clove
- 1 teaspoon salt
- 1 teaspoon pepper
The Rest
- 1 block extra firm tofu pressed and cut into 1/2 inch cubes
- 3 sweet potatoes peeled and cut into 1/2 inch cubes
- 3 carrots peeled and cut into about 1/2 inch cubes
- 1 onion cut into 1/2 inch pieces
- 1 cup cherry tomatoes
Instructions
Prepare the tofu
- Drain the water from the tofu block, wrap it in a clean dish towel, and set something flat and heavy onto it for about 15 minutes while you mix up the spice mix and marinade. I often use a cold cast iron skillet, cookbooks, or a full (cold) teapot.
- Make the marinade. Add all marinade ingredients to a medium sized mixing bowl. Mix well.
- When the tofu is done being pressed, cut into 1/2 inch cubes and add to the marinade bowl. Toss gently so it doesn't break. Cover and set in the refrigerator for at least an hour.
Make the spice blend
- Place all of the Moroccan spice blend ingredients into a small bowl and set aside. This makes more than enough since this recipe only uses about 3/4 of the spice blend. I saved the rest and put on popcorn the next day.
Prepare the rest
- After the tofu has been marinading for about 30 minutes or so, start to prepare the rest of the dinner. Peel and cube the sweet potatoes and carrots, and cube the onion.
- Set the oven temperature to 400 degrees Ferinheight. I like to use the convect function for roasting if that is available to you.
- Line a large baking sheet with parchment paper and add the veggies. Toss in 1 Tablespoon of olive oil. Sprinkle about 3/4 of the Moroccan spice blend onto the veggies and mix with hands.
- Remove tofu from the marinade and place it onto the baking sheet.
- Bake, checking to turn once or twice, for 30 to 40 minutes, or until the vegetables are fully cooked and the tofu has firmed up and gotten a little crispy.
- Serve with rice, cilantro, and a drizzle of vegan yogurt.