Tandoori Tofu & Mixed Vegetables with Basmati Rice & Cilantro-Lime Drizzle

Instructions

1. Place tofu slabs in a single layer on a paper towel-lined sheet pan and cover with paper towels; place another pan or heavy can on top to apply pressure and extract liquid for 15 minutes.
2. While tofu drains, combine marinade ingredients (1 cup yogurt through ground ginger) together in a medium bowl. Remove 1/2 cup marinade to a large bowl; add cauliflower and carrots to large bowl and toss to coat. Remove 1/4 cup marinade to a medium bowl; add zucchini, toss to coat, and set vegetables aside.
3. Halve each tofu slab horizontally to make two pieces; cut each piece diagonally in half to form a triangle shape (you should have 12 triangle-shaped pieces total from each block of tofu). Place tofu in a glass dish and pour remaining marinade over top; marinate for 1 hour at room temperature or overnight in refrigerator.
4. Preheat oven to 450°F. Line two sheet pans with silicone liners. (Or cook at 425°F using parchment-lined sheet pans and increase the cooking time by about 5 minutes.) Arrange tofu and zucchini in a single layer on one pan. Spread cauliflower and carrots in a single layer on other pan. Roast 10 minutes, then flip tofu and zucchini, and stir cauliflower and carrots; switch pan positions in oven. Roast until tofu and vegetables are browned and tender, about 15 minutes more.
5. While vegetables roast, puree all ingredients for cilantro sauce (cilantro through cayenne) in a mini chopper or blender until smooth.
6. Serve tofu slices with vegetables and rice; drizzle with cilantro sauce and garnish with scallions.
7. Serving size: 4 slices tofu, 1 cup vegetables, ½ cup rice, 2 tbsp sauce