Vegetarian Mains

Roasted Tofu and Carrot Bowls with Ginger Peanut Sauce

My favorite peanut sauce is back, but with an extra kick of ginger! While I could happily eat the sauce with a spoon, I decided to keep things healthy by drizzling it over a nourishing bowl of roasted carrots, tofu, barley and beet leaves.

Yes, beet leaves. I’m embarrassed to say that until this past week I always just threw away the leaves when I bought fresh beets. The idea to eat them never crossed my mind until a reader asked me if it was okay to use the leftover beet greens in a salad after making my favorite beet burgers. Immediately I went to good-ole Google and found out that not only are beet greens safe to eat, but that they have a delicious sweet taste, making them an even milder salad green choice than spinach.

The key with eating beet greens is rinsing them VERY well. If you have a salad spinner, now is the time to break it out as you may have to rinse and dry at least twice to get all the dirt off of them. But I promise the work is worth it. You can eat rinsed, raw beet greens by removing the stem and eating as a salad. There are also a bunch of recipes out there for sautéed beet greens, which I will be trying out the next time I pick up a couple of beets at the store.

While there is some oven time, this recipe is relatively straight-forward and can be a great way to use up any leftover cooked grains or vegetables. Don’t have barley? No problem, you can use another whole grain instead. No carrots? Roast up some broccoli, peppers, and/or cauliflower.

The only real “must” of this recipe is the ginger peanut sauce. Do not cut back on the ginger! In fact, I’d probably even add another tablespoon of ginger to mine the next time as I adore ginger’s slightly spicy slightly sweet flavor.

For those of you in Boston, happy Marathon Monday! It’s so strange being an adult now and having to work today instead of waking up early to party with friends. But I think my liver is relieved 😉

So here’s a toast to trying beet greens!

Print Recipe
Serves: 4 Cooking Time: 30 minutes

Ingredients

  • 4 medium-sized carrots, peeled and cut in half length-wise (can substitute in other vegetables, just adjust the cooking time accordingly)
  • 2 blocks extra firm tofu, drained and pressed
  • 1 tablespoon olive oil, divided
  • 1 tsp freshly grated ginger
  • Pinch black pepper
  • ½ cup uncooked pearl barley
  • 8 cups salad greens (I used beet leaves, but spinach, kale, or arugula would work as well)
  • ¼ cup natural peanut butter
  • ¼ cup hot water
  • 1 tsp soy sauce
  • ½ tsp apple cider vinegar
  • 1 tbsp freshly grated ginger
  • Pinch red pepper flakes

Instructions

1

Preheat oven to 400F.

2

Meanwhile cut tofu blocks into 1” cubes and place in large mixing bowl. Toss with ½ tablespoon olive oil 1 tsp freshly ground ginger, and pinch black pepper. Place in a single layer on a baking sheet.

3

On another baking sheet, place carrot halves in a single layer. Drizzle with remaining ½ tablespoon olive oil and sprinkle with black pepper. Place both baking sheets in oven and cook 20-30 minutes, stirring the tofu every 10 minutes. Cook until tofu is lightly browned and carrots are soft when pierced with a fork. Remove from oven and set aside.

4

While tofu and carrots are cooking, place barley and 1 ½ cups of water in a medium saucepan over high heat and bring to a boil. Once boiling, reduce heat to low, cover, and simmer 25 minutes or until barley is soft and chewy. You may have leftover water to drain out of the pan.

5

Once you have your tofu and carrots roasting and the barely simmering, prepare the ginger peanut sauce by whisking together peanut butter, hot water, soy sauce, vinegar, freshly grated ginger, and red pepper flakes. Set aside.

6

To plate, place 2 cups of salad greens in a bowl. Evenly divide carrots, tofu, and barely among the bowls. Finally, top with peanut sauce. These bowls taste delicious warm the day you make them or cold from the fridge for leftovers or lunches.

 

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4 Comments

  • Reply
    Cindy's Recipes and Writings
    April 17, 2017 at 8:39 pm

    I love that you added barley! Yum!

    • Reply
      The Healthy Toast
      April 18, 2017 at 6:35 am

      Thanks Cindy! I just discovered how cheap it is at Trader Joe’s making it a new staple in my kitchen 😉

  • Reply
    Tara | Treble in the Kitchen
    April 20, 2017 at 11:03 am

    I LOVE a good peanut sauce 🙂 This sounds so satisfying!

    • Reply
      The Healthy Toast
      April 21, 2017 at 9:00 am

      Right? any excuse to eat peanut butter during the day is good in my book 🙂

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