Roasted Rainbow Carrots & Crispy Tofu Bites with a Cilantro Lime Dressing
Sometimes the simple dishes are the best, which is the case in today’s recipe. There is something about roasting carrots that brings out the best in them. Pair these with some crispy tofu bites and drizzle with a wonderful cilantro lime dressing, and you have a gourmet dish.
Roasted Rainbow Carrots
6-8 medium organic carrots (as uniform in size as possible)
Rinse and peel the carrots.
Place on a greased baking sheet.
Rub carrots with a little olive oil.
Sprinkle with salt.
Roast at 425F for about 20-25 minutes or until tender
Crispy Tofu Bites
14 oz. organic Tofu (extra firm)
1 tablespoon sesame oil
1 tablespoon Braggs (soy sauce)
1/2 teaspoon agave nectar
1/2 cup Panko breadcrumbs (Use Gluten Free Panko for a Gluten Free Option)
Drain tofu. Squeeze or press out as much liquid as possible, without compromising the shape. Cut into bite size pieces and place in a small container with a lid. In a separate small bowl, mix together the oil, Braggs, and agave nectar. Pour over the tofu pieces, put lid on container, and shake until all pieces are evenly coated. (Being careful not to compromise the shape of the tofu bites.) Coat the pieces in Panko breadcrumbs, place on baking sheet.
Bake with carrots at 425F for 20-25 min.
Cilantro Lemon Dressing
1/2 bunch fresh cilantro including stems
1/4 cup fresh lime juice
2 tablespoons presoaked cashews
1 large garlic clove
2 teaspoons agave nectar
1 teaspoon salt
1/2 cup olive oil
Add water to make it the desired consistency.
It should be thick enough to stick to the carrots.
In a blender, add all ingredients. Blend until smooth. Add water if needed to make the right consistency.
If desired, add dressing to a squirt bottle and drizzle over the carrots and tofu for a gourmet look.