Sheet pan meals are the greatest! That is a hill I plan to die on. This vegan Moroccan spiced sheet pan tofu and sweet potatoes is my new favorite sheet pan meal. Tofu and sweet potatoes tossed in olive oil and Moroccan-inspired spices. Baked all at the same time. Drizzled with lemon cilantro aioli! I could probably eat this everyday. It is incredible, smells mouth-wateringly delicious and is truly the simplest of recipes. Even someone who has never cooked before could manage to throw this together.
What You Need For This Sheet Pan Meal:
- Cumin, Turmeric, Cinnamon, Smoked Paprika, Salt, and Cayenne Pepper: These spices make up the Moroccan-inspired spice blend that goes on both the tofu and the sweet potatoes.
- Olive Oil: You toss the tofu and sweet potatoes in the oil to help the spice mix stick and help roast them to perfection.
- Extra Firm Tofu: You definitely need to use extra firm tofu for this savory dish.
- Sweet Potatoes: I use a whole bag of sweet potatoes, they usually come in 2 pound bags.
- Vegan Mayo: This is the base for the aioli. I used Hellman’s.
- Cilantro, Lemon Juice, and Agave: Along with a little more smoked paprika, these are added to the mayo to make the aioli.
I promise, once you pull this vegan Moroccan spiced sheet pan tofu and sweet potatoes out of the oven and smell it, you will be hooked. Then one dip of the tofu and potatoes into the vegan aioli and you’ll wonder where this has been all your life. This first time I made this, I ate it for lunch and then again for dinner. It is that good! The aioli is a must.
Why Should You Make This Moroccan Spiced Meal?
- It is incredibly easy and made all on one pan.
- The spice mix is amazing, you may want to make extra to keep around.
- The spice mix with tofu and sweet potatoes is absolutely delicious.
- It is gluten-free as well as vegan!
- Leftovers are perfection, it reheats well.
Vegan Moroccan Spiced Sheet Pan Tofu and Sweet Potatoes
Ingredients
- 2 teaspoons Cumin
- 1 teaspoon Turmeric
- 1 teaspoon Cinnamon
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 1/4 teaspoon Cayenne pepper
- 3 Tablespoons Olive oil, divided
- 1 Block(15oz.) Extra firm tofu, drained and pressed*
- 2 Pounds Sweet potatoes, halved or quartered
Vegan Lemon Cilantro Aioli
- 1/2 Cup Vegan mayo, I used Hellman's
- 1/4 Cup Cilantro, chopped
- 1 Tablespoon Lemon juice
- 1 teaspoon Agave syrup
- 1/2 teaspoon Paprika or Smoked paprika
- Salt and Pepper to taste
Instructions
- Once you have drained and pressed the tofu, preheat the oven to 400 degrees(F).
- Make the spice mix. Add the cumin, turmeric, cinnamon, paprika, salt and cayenne into a small bowl. Stir to combine.
- Now, cut the sweet potatoes in half or quarters depending on their size. Then add them to a large mixing bowl. Pour 2 tablespoons of olive oil over the sweet potatoes and toss.
- Then sprinkle about half of the spice mix you made 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.
- Place a small piece of parchment paper on the other side of the sheet pan. Set aside.
- 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.
- 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.
- 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.
- 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.
- Once the tofu and sweet potatoes are done, serve immediately with the aioli.
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this was absolutely delicious!! i made some creamy polenta to have some more substance but a 10/10 meal.
Had some tofu and sweet potatoes that needed using so a quick Google search for such a recipe led me here (gorgeous appetizing photo!) Roasted some broccoli too (half the time of the sweet potatoes/tofu). So good! Will definitely make this again.
Hi there, is there a way to pin your recipes to Pinterest please x
This was fabulous. Turned it into a “bowl” meal by adding wild rice and also roasting halved Brussels sprouts with the potatoes and tofu.
That sounds like such a good idea! My potatoes and tofu are in the oven now – no Brussels sprouts, unfortunately. 🙂
Simply delicious. I made a couple of modifications: cooked the tofu and sweet potatoes sans oil, added garlic to the dressing, and served over a bed of greens. Flavor was on point. Thanks so much for sharing!
Just super! I’m one of those who think cilantro tastes like soap, so I did swap that for parsley, otherwise prepared as is. A meal full of flavor that I’ll definitely be making again.
Agree; cilantro makes me shudder.
Parsley works well.
Another amazing recipe! This was so simple and delicious. I substituted parsely for cilantro and served over couscous. I will also try a bed of greens next time I make. it. I’m inspired by your beautiful recipes and photography. You have made becoming vegan a joyous and creative experience!
Wasn’t sure what to expect but thus was fabulous—thank you! Doubled everything but otherwise, followed the original recipe. Will definitely make this again.
The spice blend! It tasted so good! The sweet potato chopping instructions were unclear so I just looked at the photos to get them into thick slices. I am pleased at how fast the sweet potatoes cooked.
This was super delicious! I was surprised that the sweet potatoes got done as quick as they did. It was a perfect combination of flavors., especially with the aioili. YUM!
Thank you for the tofu pressing instructions. I didn’t use the paper towels but just put the tofu on a flat plate with a cookie sheet on top weighed down with my Brita water pitcher. It squeezed out the water just fine and I dumped it in the sink.
I served your delicious recipe with cooked barley tossed into sauteed mushrooms onions green beans garlic and red bell pepper.
Thank you so much for sharing this! <3
sounds delicious! so glad you liked it!
This was my first time trying one of your recipes and omg. This was so good. Just a perfect combination of flavors, and so quick and easy. Thank you so much! Can’t wait to try more dishes.
This is so delicious, easy and quick. Added a little broccoli..Great hearty meal for a vegan man who doesn’t consider salads or soups an entree meal.This is a great change from the plethora of Mexican or Indian vegan recipes..This recipe is perfect for both vegans and omnivores, as I am not a vegan …yet!
This is absolutely delicious. The aioli is amazing. Love the sheet pan method. Such an easy and full of flavor meal. Just added a side salad and it’s a perfect weeknight meal. My husband says he could eat it twice a week. LOL
Wonderfully delicious. It is always fun for me to find new ways to prepare tofu. The seasoning blend is the best.
I usually don’t comment on recipes but this one was SUCH A WINNER! 10/10 Wow delicious. I substituted half the mayo for some coconut yog and cilantro for green onions based on what I had in the fridge and it still worked great!
Tried this for my vegan family and it was a BIG hit. Very flavorful! Does this freeze well?
Absolutely delicious! Made last night and it will definitely be a go to often now. Simple, quick and so yummy.
Omg so GOOD. def making again. I made sunflower seed sour cream and used instead of mayo: https://saladtherapy.com/three-ingredient-vegan-sunflower-seed-sour-cream/
Thanks so much for this recipe! It came out perfect. I don’t like aioli, so I found a tahini sauce. An easy and generous recipe. Thanks!