Maple Roasted Carrots & Whipped Tofu | Minaelleskitchen
Maple Roasted Carrots & Whipped Tofu
15 mins prepServes 4
This colorful summer dish features maple roasted carrots paired with whipped tofu and roasted chickpeas, packed with fiber and plant-based protein. It's a vibrant and healthy option perfect for a plant-based meal.
1: Preheat oven to 400F.
2: 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.
3: 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).
4: 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.
5: Chop the fresh basil leaves.
6: Plate up on 2 different plates by spreading the whipped tofu on the bottom of the plate, then adding roasted chickpeas, carrots, and fresh basil. Enjoy!
