Cedar-Roasted Carrots With Tofu and Carrot Pesto

Name: Cedar-Roasted Carrots With Tofu and Carrot Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 28 baby carrots in mixed colors, with tops, or larger carrots halved crosswise and lengthwise, rinsed; 1 small clove garlic; Juice of 1/2 lemon; 1/2 cup plus 1 tablespoon extra-virgin olive oil; Salt and ground black pepper; 1/2 pound regular carrots, peeled and diced; 1 cup fresh carrot juice; 1 tablespoon finely grated fresh ginger; 1/2 pound soft tofu, diced; 2 tablespoons toasted sesame seeds

Servings: persons

1
Heat oven to 325 degrees.
2
Soak 4 sheets of cedar paper, about 8 inches square (sold in cookware and Japanese kitchen-equipment stores) in water for 10 minutes.
3
Cut tops off carrots.
4
Reserve 4 sprigs and chop 1 cup, packed, of the tops.
5
Turn on food processor.
6
Drop garlic in through the feed tube and process until minced, scraping down workbowl once or twice.
7
Place chopped carrot tops and lemon juice in processor and process until minced.
8
With machine running, drizzle in 1/2 cup olive oil.
9
Process to a puree.
10
Season with salt and pepper and set aside.
11
Place baby carrots in a large bowl and toss with 1 tablespoon olive oil.
12
Drain cedar paper and spread in the bottom of a roasting pan.
13
Spread carrots evenly on top, cover with foil, place over medium-high heat until the oil starts to sizzle, then place in the oven until carrots are tender, about 30 to 40 minutes, depending on the size of the carrots.
14
Remove from oven and wrap loosely in the foil to keep warm.
15
Combine diced carrots and carrot juice in a saucepan and cook on medium about 5 minutes until about half the liquid has evaporated.
16
Transfer to a blender, add grated ginger and process to a puree.
17
Season with salt and pepper and keep warm.
18
Microwave tofu one minute to warm it, or warm in a steamer.
19
Make a pool of carrot puree on each of 4 dinner plates, spoon the tofu on each and arrange the roasted carrots on top.
20
Drizzle the pesto around, garnish with some sprigs of carrot tops and scatter sesame seeds on top.
21
Serve warm.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 28 baby carrots in mixed colors, with tops, or larger carrots halved crosswise and lengthwise, rinsed, 1 small clove garlic, Juice of 1/2 lemon, 1/2 cup plus 1 tablespoon extra-virgin olive oil, and more.

Yes, Cedar-Roasted Carrots With Tofu and Carrot Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!