YOUR SOLIN GENERATED RECIPE
Honey-Maple Roasted Rainbow Carrots with Crispy Tofu & Greek Yogurt Drizzle
Enjoy a vibrant medley of roasted rainbow carrots, crispy baked tofu, and hearty chickpeas tossed in a sweet honey-maple glaze, all finished with a cool, tangy nonfat Greek yogurt drizzle. This dish wonderfully balances sweet and savory notes while providing a satisfying amount of protein and calories, perfect as a wholesome dinner.
INGREDIENTS
200g Rainbow Carrots
200g Extra Firm Tofu
100g Chickpeas
0.5 cup Nonfat Greek Yogurt
1 tbsp Honey
1 tbsp Maple Syrup
1 tsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
1 tsp Dried Thyme
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Peel and cut the rainbow carrots into evenly sized sticks or rounds.
Press the extra firm tofu gently to remove excess moisture and cut into 1-inch cubes.
In a large bowl, combine the carrots, tofu, and chickpeas. Drizzle with olive oil and season with salt, black pepper, and dried thyme.
In a small bowl, whisk together the honey and maple syrup. Pour the glaze over the vegetables and tofu, tossing to ensure even coverage.
Spread the mixture evenly on the prepared baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through, until the carrots are tender and the tofu has a slight crisp on the edges.
While the roasted ingredients are finishing, prepare the yogurt drizzle by stirring the nonfat Greek yogurt until smooth.
Once roasted, remove from the oven and plate the carrots, tofu, and chickpeas. Drizzle the Greek yogurt over the top for a cool, tangy finish.
Serve warm and enjoy your balanced, protein-rich meal.