Glazed Carrots with Tofu Bacon Bits
Yield: 8-10 servings
Recipe and Photos by Hannah Kaminsky
Tender braised carrots and maple syrup are a natural match, but the real magic happens when you add a punch of smoky and savory flavor to the mix. These glossy glazed carrots get a generous shower of crispy tofu bacon bits, made with Hodo Miso Tofu, for an extra hit of umami. This simple side dish is sweet, salty, a little unexpected, and poised to steal the spotlight from the main course. Pile it high alongside your favorite holiday dishes, or save a little extra for a next-day leftover sandwich, if the your guests don’t devour it all first.
Ingredients
Tofu Bacon Bits
1 (8oz) package Hodo Miso Tofu Locate Product
1½ tablespoons olive oil
1 tablespoon tamari or soy sauce
1 tablespoon maple syrup
1½ teaspoons liquid smoke
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper
Glazed Carrots
2 pounds carrots, peeled or scrubbed and cut on the diagonal in ½-inch pieces
Water, as needed
¼ cup vegan butter or coconut oil
¼ cup maple syrup
¼ teaspoon salt
Microgreens, for garnish (optional)
Instructions
To make the bacon bits, preheat your oven to 350 degrees and line a baking sheet with parchment paper; set aside.
In a large bowl, add the excess miso tofu marinade, olive oil, soy sauce, maple syrup, liquid smoke, smoked paprika, garlic powder, onion powder, and black pepper. Whisk to combine.
Roughly crumble the tofu into the bowl, making sure there are no pieces larger than the size of peas. Mix the tofu crumbles with the seasoning until thoroughly coated.
Spread the tofu evenly onto the prepared baking sheet. Bake for 40 – 50 minutes, stirring every 15 minutes or so, until the pieces are evenly browned and crispy.
Let cool completely before transferring to an airtight container for storage. Keep in the fridge for up to 1 week, or in the freezer for up to 6 months.
For the glazed carrots, place the cut carrots in a large saucepan and add water to cover. Set over medium heat and bring to a boil.
Reduce the heat to medium-low and simmer for 8 – 10 minutes, or until the carrots are tender. Drain off any excess water.
Return the pan to the stove and add the vegan butter, maple syrup, and salt. Stir to coat the carrots.
Cook for an additional 5 minutes, stirring occasionally, until the sauce has thickened to a glossy consistency and clings to the carrots.
Transfer the carrots to a serving dish, sprinkle with tofu bacon bits and microgreens, if desired, and enjoy hot.
