This roasted carrot dish was a hit in the home and came together quickly. We liked its versatility as it could stand as a side dish or a simple one-plate meal, rich in protein from the cashews, walnuts and tofu. It can be served with rice, potatoes, or, as we did, with some yummy flat bread.

Ingredients

Maple Roasted Carrots

  • 1 lb (approx. 450g) carrots (if large, halved lengthwise)
  • 2 tbsp olive oil
  • 1–2 tbsp maple syrup
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp cinnamon
  • Salt and pepper, to taste 

Tofu Ricotta

  • 250g - 300g (about 1 block) firm tofu, pressed
  • 3/4 cup raw cashews (soak for 15 minutes)
  • 4 tbsp nutritional yeast
  • 1-2 tbsp lemon juice (or 1 medium lemon)
  • 1 clove garlic
  • 2 tsp apple cider vinegar
  • 1/2 tsp salt
  • 3-4 tbsp plant milk (as needed for blending) 

Optional Garnish

  • 1/4 cup pomegranate seeds
  • Fresh parsley, chopped
  • 1/4 cup crushed roasted walnuts
  • Olive oil drizzle 

Instructions

  1. Prepare the carrots: Preheat the oven to 400°F (200°C). Peel the carrots and slice off the green tops (leaving about 1cm for presentation). Place on a baking sheet, toss with olive oil, maple syrup, cumin, paprika, cinnamon, salt, and pepper.
  2. Roast: Bake for 25–30 minutes, or until the carrots are tender and caramelized, flipping halfway through.
  3. Make the Ricotta: While the carrots roast, prepare the ricotta. In a high-speed blender or food processor, combine the cashews, tofu, nutritional yeast, lemon juice, garlic, apple cider vinegar, and salt.
  4. Blend: Blend until the mixture is thick, smooth, and creamy, adding plant milk one tablespoon at a time to achieve the desired consistency.
  5. Assemble: Spread the creamy tofu ricotta on a serving plate. Top with the roasted carrots, followed by pomegranate seeds, parsley, walnuts, and a drizzle of olive oil.