YOUR SOLIN GENERATED RECIPE
Honey-Maple Roasted Rainbow Carrots with Tofu & Edamame
Experience a vibrant medley of roasted rainbow carrots paired with protein-rich extra-firm tofu and edamame, all tossed in a delicate honey-maple glaze. This dish delivers a balance of sweet and savory flavors with a crispy roasted exterior and soft, warm interiors, making it a nutritious and satisfying option for any meal.
INGREDIENTS
200g Rainbow Carrots
275g Extra Firm Tofu
0.5 cup Shelled Edamame (~75g)
1 tablespoon Extra Virgin Olive Oil
0.5 tablespoon Honey
0.5 tablespoon Maple Syrup
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and trim the rainbow carrots. If they are thick, slice them in half lengthwise to ensure even roasting.
Cut the extra firm tofu into 1-inch cubes. Pat them dry with a paper towel to remove excess moisture.
In a large bowl, combine the carrots and tofu cubes. Drizzle with extra virgin olive oil, and add a pinch of salt and black pepper.
In a small bowl, mix together the honey and maple syrup.
Pour the honey-maple mixture over the vegetables and tofu, tossing gently to coat evenly.
Spread the mixture out 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 golden exterior.
Meanwhile, steam or boil the shelled edamame for 3-5 minutes until tender but still bright green.
Once roasted, remove the carrots and tofu from the oven and gently fold in the cooked edamame.
Serve warm as a vibrant main or side dish that balances sweet, savory, and a hint of earthiness.