Roasted Tofu and Carrot Bowls with Ginger Peanut Sauce

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.

Roasted tofu and carrot bowl with side of ginger peanut sauce

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.

Beet leaves

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!

Roasted tofu and carrot bowl with side of ginger peanut sauce

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.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Thai
Keyword: Tofu with peanut sauce
Servings: 4
Author: Kelli

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

  • Preheat oven to 400F.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

[sp_recipe]

Add a comment
4 Comments
  • Tara | Treble in the Kitchen AvatarTara | Treble in the Kitchen3 years ago

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

    • The Healthy Toast AvatarThe Healthy Toast3 years ago

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

  • Cindy's Recipes and Writings AvatarCindy's Recipes and Writings3 years ago

    I love that you added barley! Yum!

    • The Healthy Toast AvatarThe Healthy Toast3 years ago

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

  • About
    About Kelli McGrane Headshot

    I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

    About Kelli McGrane Headshot

    Welcome to The Healthy Toast!

    Hi, I’m Kelli McGrane MS, RD! My mission is to show you that eating healthier doesn’t have to be complicated or restrictive. I believe getting to know your food is the first step to a healthy relationship with it. Follow along in my journey to learn all I can about ingredients and cooking with an emphasis on breakfast and sweet treats!

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