Cilantro Lime Shredded Tofu with Tajin Roasted Carrots
Tajin roasted carrots over shredded tofu is delicious vegan lunch recipe that you are going to LOVE! Cilantro lime shredded tofu pairs perfectly with Tajin roasted carrots on bread or topped with nuts or seeds for an easy bowl meal. Gluten-free Nutfree. Soyfree option
Servings: 4
Ingredients
For the Carrots
- 12 ounces sliced carrots sliced on the diagonal, 1/8” to 1/4” thick
- 2 teaspoons oil
- 1 teaspoon lime juice
- 1 1/2 tablespoons maple syrup
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon or more tajin seasoning or use a cajun or other spice mix of choice
For the Cilantro Lime Shredded Tofu
- 1 teaspoon oil
- 1/2 cup chopped onion
- 1/2 hot green chili such as Serrano or Thai optional
- 1 clove garlic minced, or use 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon tajin or use a cajun or other spice mix of choice
- 1/2 teaspoon salt
- 13 ounces extra-firm tofu pressed for 15 minutes and then shredded with a box grater
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro or more, to taste
- 2 tablespoons green onion
For Garnish
- sesame seeds, hemp seeds, pepper flakes, lime juice
Instructions
Roast the carrots.
- Preheat the oven to 415° F (213° C) and grease a baking dish that will fit all of the carrots in about a single layer or just slightly overlapping. You don't want them to overlap more than double, and you also don't want them to be too far from each other, because that will cause them to dry out.
- Add the sliced carrots to the baking dish. Drizzle the oil, lime juice, and maple syrup over the carrots, tossing well to coat. In a small bowl, mix all of the spices, and then sprinkle those all over the carrots, tossing again to coat really well. Bake, uncovered, for 15 minutes, then stir well, spread them back out, and cover the pan with parchment paper. Bake for another 15 to 25 minutes, until the carrots are tender to preference. Variation in baking time depends on your baking dish, your oven, thickness of the carrots, etc.
Meanwhile, make the Herb lime shredded tofu.
- Press the tofu if you haven't already, pressing longer if your tofu is more moist and soft. Then, use a big box grater or other shredding tool to shred the tofu.
- Heat a large skillet over medium heat, and add the oil. Once the oil is hot, add the onion, garlic, and a good pinch of salt and cook until the onion is starting to turn golden. Add in all of the spices, then mix in the shredded tofu and salt. If the tofu is too dry, add in a splash of water. Now, cover the pan, and let it cook for 1 to 3 minutes, depending on your texture preference. Then, open the lid and mix in the lime juice, cilantro and green onion. Taste and adjust the flavor: add more salt, if needed; if you want a more heat, add in some pepper flakes; add more lime juice for more tang. You can also add a chopped green chili (raw) into the mix.
Serving Suggestions
- If you're serving in a bowl, add a good helping of the cilantro lime tofu to the bowl, top it with some warm roasted carrots, more chopped cilantro, a good sprinkle of sesame seeds and hemp seeds, and also a squeeze of lime juice. Optionally, Add some crunchy veggies like cucumber or lettuce. You can serve the bowl as-is or with some toasted bread, sourdough, or pita.
- To make a sandwich, use your bread of choice, and add a layer of some kind of creamy dip or spread to the bread — like my tahini dill dip, hummus, or vegan mayo — and then top it with the roasted carrots and shredded tofu. Slice and serve.
Video
Notes
This recipe is gluten-free and nut-free. For a soy-free version, you can use 2 cups cooked rice in place of the shredded tofu.
Nutrition
Calories: 146kcal | Carbohydrates: 18g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 556mg | Potassium: 494mg | Fiber: 3g | Sugar: 10g | Vitamin A: 14314IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 2mg