Moroccan Spiced Tofu and Sweet Potatoes

Ingrédients

Spice Mix

• 2 T Cumin

• 1 teaspoon Turmeric

• 2 teaspoon Cinnamon

• 1 teaspoon Smoked paprika

• 1/4 teaspoon Cayenne pepper

3 Tablespoons Olive oil, divided

1 Block(15oz.) Extra firm tofu, drained and pressed

2 Pounds Sweet potatoes, large dice

2 teaspoons corn starch

Lemon Aioli

• 1/3 Cup mayo

• 1/3 Cup Greek yogurt

• 1 Tablespoon Lemon juice

• 1 T Honey

• 1/2 teaspoon Paprika or Smoked paprika

• 1/2 teaspoon cinnamon

Instructions

Drain and press tofu prior to beginning.

1. Preheat the oven to 400 degrees(F).

2. Combine the spices in a small bowl.

3. Toss coarsely diced sweet potatoes with 1 T olive oil and ½ spice mixture

4. Place the sweet potatoes on one side of a large sheet pan.

5. Add corn starch to remaining spice mixture

6. Cube the tofu and toss with 2 T olive oil and remaining spice mixture.

7. put the tofu on the other side of the sheet pan. Spread out evenly.

8. Bake the tofu and sweet potatoes for 15 minutes, remove from the oven flip the tofu and sweet potatoes. Then bake for another 10-15 minutes or until the tofu is firm and the sweet potatoes are soft.

9. While the tofu and sweet potatoes bake, make the aioli by combining all ingredients in medium bowl.