Tamarind-Glazed Carrots on Herby Scallion & Pea Tofu Ricotta
Tamarind-glazed carrots on an herby scallion & pea tofu ricotta! A spring-to-summer starter highlighting some fun flavors and fun produce.
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!