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THE CORVALLIS CARROT
What you'll be getting:
Tofu and Spring Veggies
4 oz extra firm tofu (salt, pepper and oil added)
240 g veggies (sweet potatoes, purple broccoli, cabbage, carrots, cauliflower tossed in oil, salt, pepper and nutritional yeast)
50 g greens and calcot onions
2 T lemon seasoning sauce (safflower oil, lemon juice, nutritional yeast, fines herbes, salt, and pepper)
1- 2 sheet pans, pan large enough for all the ingredients
Preheat your oven to 435.
Put the veggies on your sheet pan and space out. If you have 3+ servings, you should use 2 sheet pans so you don't crowd the veggies. When your oven reaches 435 place the sheet pan in the oven and set a timer for 12 minutes. Larger servings might take 15 minutes.
When the timer goes off for the veggies pull them from the oven and add to the tofu.
When 5 minutes remain on the timer start heating up your pan on high heat. When hot, add the tofu.
Finish the dish by drizzling the sauce over everything.
Next, add the greens and cook them until they have started to wilt.
From start to finish this dinner takes less than 20 minutes. Enjoy!
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