Name: Sheet-Pan Spiced Cauliflower & Tofu with Ginger Yogurt – A Flavorful Vegan Delight
Ingredients: 1 large head cauliflower (about 2¾ lbs), cut into 1-inch florets; 5 tablespoons olive oil, divided; 1¾ teaspoons ras el hanout spice blend, divided; Salt, to taste; 2 packs (12 oz each) extra-firm tofu; 2 cups full-fat Greek yogurt; 1 piece fresh ginger (about 2 oz), peeled and finely grated; Black pepper, to taste; 1 medium red onion, thinly sliced and soaked in ice water for at least 10 minutes; 3 cups loosely packed fresh mint leaves and cilantro sprigs; 1 preserved lemon, seeds removed and finely diced (optional); Dried ground sumac, for sprinkling (optional)

Ingredients

Scale

1 large head cauliflower (about 2¾ lbs), cut into 1-inch florets
5 tablespoons olive oil, divided
1¾ teaspoons ras el hanout spice blend, divided
Salt, to taste
2 packs (12 oz each) extra-firm tofu
2 cups full-fat Greek yogurt
1 piece fresh ginger (about 2 oz), peeled and finely grated
Black pepper, to taste
1 medium red onion, thinly sliced and soaked in ice water for at least 10 minutes
3 cups loosely packed fresh mint leaves and cilantro sprigs
1 preserved lemon, seeds removed and finely diced (optional)
Dried ground sumac, for sprinkling (optional)

Instructions

Preheat your oven to 475°F. Place a clean, rimmed baking sheet on the middle rack to heat.
In a large bowl, toss the cauliflower florets with 3 tablespoons of olive oil and 1½ teaspoons of ras el hanout. Season with salt.
Carefully spread the cauliflower on the heated baking sheet in a single layer. Roast for about 20 minutes, until just tender and lightly browned.
While the cauliflower is roasting, bring a kettle of water to a boil. Drain the tofu and cut it into 1 by ¾-inch planks. Place the tofu pieces in a colander and pour the boiling water over them to remove excess moisture.
Transfer the tofu to a work surface lined with paper towels. Arrange in a single layer, cover with more paper towels, and press gently to absorb additional moisture.
In the same bowl used for the cauliflower, toss the tofu with the remaining 2 tablespoons of olive oil and ¼ teaspoon of ras el hanout. Season with salt.
Once the cauliflower is done, transfer it to a platter to cool. Wipe the baking sheet clean. Arrange the tofu on the baking sheet in a single layer and roast, flipping once halfway through, until crispy on both sides, about 15 minutes.
In a bowl, mix the Greek yogurt with the grated ginger. Season with salt and black pepper to taste.
Drain the soaked red onion slices and pat dry. In a bowl, combine the onion with the mint and cilantro. If using, add the diced preserved lemon.
To serve, spread the ginger yogurt on a serving platter. Top with the roasted cauliflower and crispy tofu. Sprinkle the herb and onion mixture over the top. If desired, finish with a sprinkle of dried ground sumac.