Cooked - Maple Roasted Carrots & Whipped Tofu

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Maple Roasted Carrots & Whipped Tofu

2.0

8-10 medium-large rainbow carrots (or orange carrots)

1 ½ tbsp olive oil

1 ½ tbsp maple syrup

1 tsp garlic powder

½ tsp paprika

Pinch of salt

Fresh basil leaves to garnish

1 ½ cups cooked chickpeas

1 tbsp soy sauce

1 tsp maple syrup

½ tsp garlic powder

½ tsp paprika

2 tbsp nutritional yeast

¼ cup roasted unsalted cashews

½ cup water

200g extra-firm tofu

1 heaping tbsp miso paste

1 tbsp olive oil

1-2 tbsp lemon juice

3 tbsp nutritional yeast

Preheat oven to 400F.
Wash carrots and cut the tops off. Add them to a lined baking sheet then drizzle with olive oil, maple syrup, paprika, garlic powder and salt. Mix with your hands to coat the carrots well. Place in the oven and set a timer for 10 minutes.
To a bowl, add cooked & rinsed chickpeas, olive oil, soy sauce, maple syrup, paprika, garlic powder and nutritional yeast. Mix well, then add to the baking sheet after the 10 minutes are up, and roast the carrots and chickpeas together for 18-22 minutes, or until the carrots are tender (though not too soft).
While that’s in the oven, prepare the whipped tofu. To a blender, add cashews, tofu, miso paste, olive oil, lemon juice, nutritional yeast and water and blend until you get a thick and creamy consistency.
Chop the fresh basil leaves.
Plate up by spreading the whipped tofu on the bottom of the plate, then adding roasted chickpeas, carrots, and fresh basil. Enjoy!

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🍽️Side Dish

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 24 weeks ago

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