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Saucy Oven Carrots with Smoky Tofu

Course: Dinner, Oven recipes, Salads, Sides
Diet: Gluten Free, Egg Free, Low Calorie, Dairy Free, Vegan, Vegetarian
Calories: 150 - 450 kcal
Type: meal plan recipes
Diet: dairy-free, egg-free, gluten-free, vegan
Total Time: 30 minutes
Servings: 2
Calories: 432kcal
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US Customary - Metric

Ingredients

  • 4 carrot
  • 5 oz (150 g) sugar snap peas (5oz = 150g)
  • 1 cup (250 g) smoked tofu (1 cup = 250g)
  • 1 head (1) romaine lettuce (or similar)
  • 2 tbsp maple syrup
  • 1 tbsp mustard
  • 2 tbsp olive oil
  • 1 tsp vinegar
  • salt

Instructions

  • 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 1x1 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.

Nutrition

Calories: 432kcal | Carbohydrates: 37g | Protein: 18g | Fat: 25g | Saturated Fat: 2g | Sodium: 412mg | Potassium: 1914mg | Fiber: 19g | Sugar: 52g | Vitamin A: 45010IU | Vitamin C: 114.5mg | Calcium: 592mg | Iron: 9.1mg