Vegan Moroccan Spiced Sheet Pan Tofu and Sweet Potatoes

4.96 from 22 votes

Tofu and sweet potatoes tossed in a Moroccan inspired spice mix and baked all on one pan.

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Servings:

Calories: 486kcal

Author: Lauren Boehme Hartmann

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.

*If you need more information on pressing tofu, check out my TOFU COOKING GUIDE.