Moroccan spiced tofu and root veggies

Found this recipe back in May 2012 and really liked the flavors in the dish.  The first time I made this, I used tofu, onion, sweet potato, carrot, and parsnips.  I made it again last night with tofu, onion, sweet potato, and carrots. I still enjoyed the dish, even though I am not a lover of tofu!  The spices really make the dish taste great.  One note:  I always find that the tofu and veggies require more of the seasoning blend/mixture than the recipe calls for so I would double this portion of the recipe.  Once you toss it all together you will know if you need more to coat everything properly.  I also left out the raisins, parsley, and red pepper and it still was good.  You can pair this with rice, quinoa, or just more veggies of your choice.

Ingredients

1 large onion, chopped roughly

1 bunch (about 6 medium) carrots, chopped
2 small sweet potatoes, chopped into small cubes

1 block tofu, pressed and cut into cubes

Seasoning (get this ready first)

1 Tbsp olive oil

3/4 tsp each salt, black pepper, ground cumin, ground coriander

1/4 tsp cinnamon

1/8 tsp red pepper

Garnish

1/3 cup fresh parsley 
1/4 cup raisins

Directions

1. Preheat baking dish in oven to 450F. 

2. In a medium bowl mix seasoning mix with a whisk.  Add onion, carrot and tofu; toss to coat.

3. Remove heated dish from oven and spray with cooking spray; spoon carrot mixture over evenly.  Bake 45 minutes or until veggies are browned and tender; tossing halfway through.

4. Divide mixture over four plates, top with raisins and fresh parsley.