Moroccan inspired tofu and mushrooms with roasted sweet potatoes and cilantro lemon aioli

Moroccan inspired tofu and sweet potatoes with cilantro lemon aioli:

I use the [hodo Moroccan tofu cubes](https://www.hodofoods.com/product-details/chermoula-moroccan-tofu-cubes)

Peel and roast 2 lbs of cubed sweet potatoes in a 425 degree oven for 18 mins or until soft. I toss the cubed potatoes in olive oil salt and pepper before roasting. This optional.

Sauté hodo cubes and 8oz crimini mushroom (optional) in 1 tb olive oil and 1 tsp smoked paprika until heated through or browned.

For the aioli: 1/4 cup mayo or vegan mayo, 1/4 cup chopped cilantro, 1 tb lemon juice, 1 tsp smoked paprika, 1 tb of honey or agave syrup

Salt and pepper to taste.

Note- this recipe makes enough for 3 large portions (pictured). You can make however much potatoes you want. 2 lbs roughly makes dinner for 2 and then lunch for 1 the next day. However, we eat big portions so ymmv.

Thanks for sharing! This looks amazing.

Damn this looks good 😊

Ok but like I need it nowwwww

This looks really good

It looks really good! Thanks for sharing.

Omg thanks this is on my future list

Looks absolutely incredible, and just found out my grocery store sells the Hodo cubes!!

Soaking sweet potatoes in cold water works the same as white to make them crispier and less mushy in the middle, dry before oiling and seasoning.

this looks so good

That looks and sounds amazing.

This my friend is nice.

Looks delicious, I will definitely be giving this a try! Thanks for sharing!