Sheet-Pan Spiced Cauliflower and Tofu with Ginger Yogurt

Ingredients

• 1 large head cauliflower
• 5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
• 1 3/4 teaspoons store-bought ras el hanout, divided
• Kosher salt
• 2 packs extra-firm tofu
• 2 cups full-fat Greek yogurt
• One piece fresh ginger , peeled and finely grated or minced
• Freshly ground black pepper
• 1 red onion , sliced about 1/8 inch-thick and soaked for at least 10 minutes in ice water
• 3 cups loosely packed fresh mint leaves and cilantro sprigs
• One preserved lemon, seeds removed and flesh and peel finely diced
• Dried ground sumac, for sprinkling

Directions

1. Heat the oven to 475 degrees F (245 degrees C), with a clean, rimmed baking sheet warming on the middle rack. While the oven comes up to heat, cut the cauliflower into 1-inch florets. In a large bowl, coat the cauliflower with 3 tablespoons (45ml) of olive oil, plus 1 1/2 teaspoons of ras el hanout, and season with salt. Carefully tip the cauliflower onto the hot pan and spread it in one even layer; save the bowl for later. Return the pan to the oven and roast until the cauliflower is barely tender and lightly browned, about 20 minutes.
2. As the cauliflower cooks, boil water in a kettle. Drain the tofu, then slice it into planks measuring 1- by 3/4-inch. Put the tofu in a sink colander and pour the boiling water over the pieces.
3. Move the tofu to a paper towel-lined work surface. Spread the pieces flat, cover them with more paper towels, and press to draw out extra moisture. Put the tofu in the reserved cauliflower bowl, add the 2 tablespoons (30ml) olive oil that remain, along with 1/4 teaspoon of ras el hanout, and toss to coat. Season with salt.
4. When the cauliflower is ready, move it to a platter to cool. Wipe the baking sheet clean so no little cauliflower bits are left behind. Arrange the tofu on the empty pan in one even layer, then roast until crisp on both sides, turning the pieces 1 time at the halfway point, about 15 minutes.
5. Meanwhile, stir the yogurt and ginger together in a small mixing bowl. Season with salt and a generous grind of black pepper.
6. In a separate medium bowl, drain the red onion, checking that no ice is left with it. Sprinkle the onion with salt all over, then use your fingers to work the salt into the slices. Let it sit for at least 10 minutes.
7. To serve, spoon a generous amount of ginger yogurt onto each plate or bowl. Pile the cauliflower and tofu on top. Drizzle with fresh olive oil, then scatter preserved lemon over everything, if using. Drain off any liquid from the onions, then toss the onions with the cilantro sprigs and mint.
8. Heap the herb salad over the cauliflower and tofu, sprinkle with sumac if using, and serve warm or at room temperature.