Saucy Oven Carrots with Smoky Tofu

• Preheat the oven to 170°C/340°F.
• Wash the sugar snaps and carrots. Cut the carrots in half length-ways. Dice the smoked tofu in 1×1 cm cubes. Place these ingredients on a baking tray, drizzle 1 tbsp of olive oil and add a good pinch of salt. Make sure everything is nicely coated.
• Roast for 20 minutes.
• Wash the lettuce and shred.
• For the dressing: combine the maple syrup with the mustard, the rest of the olive oil, vinegar and a pinch of salt.
• When ready, combine the roasted ingredients with the salad and dressing. Enjoy warm or cold!

Jansen’s pro tip

• Sugar snaps need a little less time to roast than the carrots. So, depending on your oven make sure to check back after 12-15 minutes and see if the snaps need to come out. If yes, take out the rest as well. A little crunch won’t hurt the carrots one bit.