# What You’ll Need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 1 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/4 tsp salt
06 - Freshly ground black pepper, to taste
→ Vegetables
07 - 2 medium sweet potatoes (about 17.5 oz), peeled and diced
08 - 1 red bell pepper, diced
09 - 1 small red onion, diced
10 - 2 cloves garlic, minced
11 - 2 tbsp olive oil
12 - 1 tsp ground cumin
13 - 1/2 tsp chili powder
14 - Salt and black pepper, to taste
→ Sauce & Finish
15 - 1/3 cup BBQ sauce (vegan and gluten-free)
16 - 2 tbsp chopped fresh cilantro (optional)
17 - 2 spring onions, sliced (optional)
# How to Make It:
01 - Preheat oven to 400°F. Line one baking sheet with parchment paper.
02 - Combine cubed tofu with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - On a second baking sheet, toss diced sweet potatoes with 1 tbsp olive oil, ground cumin, chili powder, salt, and pepper. Spread in an even layer.
04 - Roast both baking sheets in the oven for 20–25 minutes, flipping halfway, until tofu is golden and sweet potatoes are tender and caramelized.
05 - Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced red onion and red bell pepper; cook 4–5 minutes until softened. Stir in minced garlic and cook 1 more minute.
06 - Add roasted sweet potatoes and tofu to the skillet. Pour BBQ sauce over and gently toss to coat. Cook for 2–3 minutes until heated through.
07 - Adjust seasoning to taste. Remove from heat and sprinkle with cilantro and sliced spring onions if desired.
08 - Serve hot, alone or accompanied by toasted bread or a green salad.
