2 pounds sweet potatoes
2 pounds regular potatoes (red, yukon gold, white, or a mix)
1 onion
1 pound firm tofu
1 Tbsp. curry paste (yellow, panang, or red,
depending on how hot you like it)
2 Tbsp. brown sugar
1 tsp. ground rosemary
1/3 cup olive oil
teriyaki sauce (any kind you like, but I prefer Soy Vay)

Preheat oven to 425 degrees.

Cut tofu into small cubes and place in a ziplock bag with enough teriyaki sauce to cover.  Turn bag occasionally to distribute evenly.  Marinate for as long as you like, but at least 10 minutes.

Put oil, curry paste, brown sugar, and rosemary in a large bowl and mix well.  Slice potatoes in half lengthwise and then again crosswise.  Cut each potato quarter into slices, about 1/8" thick.  Cut onion into chunks.  Mix potatoes and onions with marinade in bowl.  Add marinated tofu, along with the teriyaki marinade, and mix well.

Cut 2 sheets of heavy-duty aluminum foil, each sized to cover a cookie sheet.  Place half potato mix on each sheet and spread out evenly.  Bake for 30 minutes, scoop into a serving bowl, and enjoy!

Makes 4-6 servings.

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