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Roasted Peewee Carrots, Orange Miso Glaze & Tofu Puree
4.9 from 141 votes

Roasted Peewee Carrots, Orange Miso Glaze & Tofu Puree

This dish combines roasted peewee carrots tossed with a berbere spice blend and shallots, finished with a glossy orange miso glaze. It is served with a smooth tofu puree made by blending tofu, cottage cheese, garlic, and salt. The carrots are roasted twice: first for tenderness and then glazed at higher heat to develop a shiny, flavorful coating.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 2 servings
Course: Main Course
Cuisine: Japanese

Ingredients

Orange miso glaze:
  • 1 quart orange juice
  • 1/2 cup miso paste
Tofu puree:
  • 1 tofu block
  • 1/2 cup cottage cheese
  • 1 clove garlic
  • salt
Carrots:
  • 2 pounds carrot
  • 5 shallot
  • canola oil
  • 1 tablespoon berbere spice
  • salt to taste
  • 1/2 cup miso orange glaze
  • tofu puree

Instructions

Orange Miso Glaze
    Cup of Yum
  1. Reduce orange juice by half, whisk in miso.
Tofu Puree
  1. Puree all ingredients in a vitaprep.
Roasted Carrots
  1. Toss carrots with shallots, berbere spice, salt and canola oil.
  2. Roast in 350 degrees F (176 degrees C) oven for 20 minutes turning half way through the roasting process.
Serving
  1. Just before serving, toss carrots in orange miso glaze, roast for 5 minutes in 400 degrees F (204 degrees C) oven to glaze the carrots.
  2. Dot with tofu puree before serving.

Notes