Miso Tofu Carrot Bowl

Serves 2

Ingredients:

🍯  1 tbsp honey (or maple)

2 tbsp apple cider vinegar

1 tbsp miso

🫒  1½ tbsp olive oil

🥕  4 large carrots – peeled or scrubbed (or sweet potato, yam, parsnips)

8 ounces tofu – extra firm (or add salmon or chicken breast…see notes)

🧂  salt and pepper

🌶️  chili flakes to taste, optional 

🍊🌿  Garnish- Orange zest (optional)  toasted sesame seeds, nuts, ¼ cup cilantro or scallions

Directions

Preheat oven to 425°F (220°C)

In a small pot over medium heat, whisk honey, vinegar, miso and oil unit smooth. Set aside

Slice carrots at an angle into ⅓ -½ inch disks.

Blot tofu with paper towels and slice into ¾-1 inch slices, blot again.

Line a sheet pan with parchment.

Place carrots in single layer on the sheet pan, and beside them add the tofu.

Season the tofu (and chicken)  with salt and pepper – and if you like, add chili flakes.

Spoon or brush on the honey-miso marinade generously over the tofu and drizzle an remaining over the carrots. If carrots seem dry, drizzle with a little more oil. Give a quick toss, spread out,  and place in the oven for 30 minutes.

Divide carrots among two bowls, top with tofu. Garnish with fresh orange zest ( optional) , toasted sesame seeds and some fresh cilantro (or scallions).