YOUR SOLIN GENERATED RECIPE
Honey-Maple Roasted Rainbow Carrots with Tofu, Chickpeas & Egg White
Savor the natural sweetness of roasted rainbow carrots glazed with a delicate honey-maple drizzle, perfectly complemented by smoky crisp tofu, tender chickpeas, and a fluffy egg white topping. A vibrant medley that not only dazzles the palate with a balance of sweet and savory but also supports your protein goals.
INGREDIENTS
3 medium Rainbow Carrots (approx. 300g)
250g Firm Tofu
1/2 cup Cooked Chickpeas
1/2 tbsp Honey
1/2 tbsp Maple Syrup
1 tsp Olive Oil
1 Large Egg White
1 tsp Dried Thyme
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel (if desired) and cut the rainbow carrots into uniform sticks or rounds.
Press the firm tofu to remove excess moisture, then cut into 1-inch cubes.
In a large bowl, combine the carrots, tofu, and cooked chickpeas. Drizzle with olive oil and sprinkle with dried thyme, salt, and pepper. Toss until everything is well-coated.
In a small bowl, mix together the honey and maple syrup.
Spread the vegetable and tofu mixture evenly on the baking sheet. Roast in the oven for 25-30 minutes, stirring halfway through, until the carrots are tender and tofu edges are slightly golden.
Once out of the oven, drizzle the honey-maple mixture over the roasted ingredients and gently toss to coat.
Quickly, warm the egg white in a separate non-stick pan over low heat until just set (or lightly scramble) and crumble it over the roasted mixture.
Serve warm, enjoying the harmonious blend of sweet, savory, and slightly smoky flavors.