Cilantro Lime Shredded Tofu with Roasted Carrots

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

subheading: For the Carrots:

12 ounces sliced carrots, sliced on the diagonal, ⅛” to ¼” thick

2 teaspoons oil

1 teaspoon lime juice

1 ½ tablespoons maple syrup

¼ teaspoon salt

½ teaspoon freshly ground black pepper

1 teaspoon or more tajin seasoning , or use a cajun or other spice mix of choice

subheading: For the Cilantro Lime Shredded Tofu:

1 teaspoon oil

½ cup chopped onion

½ hot green chili such as Serrano or Thai , optional

1 clove garlic, minced, or use ½ teaspoon garlic powder

½ teaspoon ground cumin

½ teaspoon freshly ground black pepper

½ teaspoon tajin, or use a cajun or other spice mix of choice

½ teaspoon salt

13 ounces extra-firm tofu, pressed for 15 minutes and then shredded with a box grater

1 tablespoon lime juice

¼ cup chopped cilantro, or more, to taste

2 tablespoons green onion

subheading: For Garnish:

sesame seeds, hemp seeds, pepper flakes, lime juice

Directions at veganricha.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer