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Curried Tofu and Vegetables

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Curried Tofu and Vegetables

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Curried Tofu and Vegetables

Yields 4 MetPro Servings

MetPro Serving Breakdown:

Protein = 1 (Basic: 15g protein)
Meal carb = 2 (Basic: 30g carbs)
Veggie Carbs = 1.5 (Basic: 7.5g veggie carbs)
Fat = 1 (Basic: 15g fat)


  • 1 lb sweet potatoes, peeled and cut into 1 1/2-in. cubes
  • 1 (14-oz.) pkg. extra-firm water-packed tofu, drained, patted dry, and cut into 1 1/2-in. cubes
  • 2.5 tbsp olive oil, divided
  • 4 tsp red curry powder or Madras curry powder
  • 1 1/4 tsp kosher salt, divided
  • Cooking spray
  • 8 oz fresh cauliflower florets
  • 1/3 cup plain fat-free Greek yogurt
  • 1 1/2 tbsp fresh lime juice
  • 1/4 cup torn fresh mint
  • 1/4 cup pomegranate arils


1.) Preheat oven to 500°F. Combine potatoes, tofu, 2 tablespoons oil, curry powder, and 1 teaspoon salt in a bowl; toss to coat. Coat a pan with cooking spray. Arrange potato mixture in a single layer on pan; bake for 10 minutes, stirring once halfway. Add remaining half tablespoon oil and cauliflower to pan; toss gently to combine. Bake until potatoes are tender, 10 to 12 minutes. Remove pan from the oven.

2.) Whisk together the remaining 1/4 teaspoon salt, yogurt, and juice in a small bowl. Drizzle yogurt mixture evenly over tofu mixture. Sprinkle with mint and pomegranate arils.

Category: Recipes

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