Tamarind-glazed carrots on an herby scallion & pea tofu ricotta! A spring-to-summer starter highlighting some fun flavors and fun produce.
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My favorite dish I made for a plant-based pop-up dinner last week celebrating spring-to-summer transition season were these tamarind-glazed carrots on an herby scallion and pea tofu ricotta. A couple people said it was their favorite of the night and I may be biased…but you should trust them.
I am usually swimming in tofu ricotta all summer long but this version is an ode to the end of spring, with peas, three kinds of herbs, and charred scallions. We’re using miso and nutritional yeast for the umami and apple cider vinegar and lemon juice for some tanginess. It’s light and refreshing and pairs really well with the carrots, roasted with tamarind paste, ground ginger, chaat masala, and maple syrup to balance the tartness of tamarind. This dish united one of my favorite flavors in Indian cuisine with a bunch of cool produce. I finally got to experience ramp season during my time on the east coast so I even used ramp oil on the tofu ricotta! I’d recommend finishing this off with warm dates and pistachio dukkah, but get creative! That’s the best part about a thing on a dip!
Tamarind-Glazed Carrots on Herby Scallion & Pea Tofu Ricotta
Ingredients
tamarind-glazed carrots
- 1 lb carrots
- 3 tbsp tamarind paste (reduce if yours is highly concentrated!)
- 1½ tbsp maple syrup
- 1 tbsp neutral oil like avocado oil
- ½ tsp ground ginger
- 1 tsp chaat masala
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
scallion & pea tofu ricotta
- 1 14 oz. block of extra firm tofu
- 3 scallion stalks
- 1 cup fresh or frozen peas
- 2 cups mixed herbs (parsley, dill, mint) (you can also use basil and cilantro)
- 2 garlic cloves
- 3 tbsp coconut oil, melted
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1½ tbsp white miso
- 2 tbsp nutritional yeast
- salt to taste
- pinch of pepper
Instructions
- Preheat the oven to 400 F. Grease a baking sheet.
- Cut the carrots diagonally into ~ 1-inch thick pieces and place on the greased baking sheet. Press the tofu for about 15 minutes with a heavy object or simply squeeze out excess moisture if it is already on the firmer side.
- In a small bowl, combine the rest of the ingredients for the carrots: tamarind paste, maple syrup, oil, ginger, chaat masala, salt and pepper. Taste and adjust – you might need less tamarind paste and more/less maple syrup depending on how tart your tamarind paste is.
- Coat the carrots and bake for 25-30 minutes or until they are done. Check once at the half way mark and flipping the carrots.
- For the tofu ricotta, char your scallions in a pan over medium heat. It should take about 5 minutes per side.
- To a small food processor, add the tofu, charred scallions, peas, herbs, and garlic. Everything may not fit at first, so just add as much as will fit, process a little, and then add the rest. Then add the rest of the ingredients: coconut oil, lemon juice, apple cider vinegar, miso, nutritional yeast, and a pinch of salt and pepper. Blend until smooth and creamy!
- You can enjoy this immediately, but I like the tofu ricotta even more once it has chilled in the fridge for a bit. It stays good for a week!
- To assemble: add a few spoons of tofu ricotta on a plate and spread it out. Add the carrots on top followed by any toppings of your choice. I'd recommend warm dates, dill, and pistachio dukkah!
For more recipes like this one, check out:
Harissa Roasted Sweet Potatoes with Caramelized Onions
