Spiced Tofu and Carrots
 

Sometimes I just can't. I've worked a full day retouching images in the dark. The bus was way too packed, which made an odd odor. And I forgot to eat breakfast, so I had an early lunch and now I'm starving for dinner. I think about takeout, or a burger. Or better yet! Order a pizza because I can use the app so I don't actually have to talk to someone. 

Then my stomach reminds me that I need to put that phone down and march into the kitchen, because she feels queasy every time I go down this road. After a quick argument I agree - she's always right - and look for something quick and easy. That's usually when I use lots of spices, put everything on one tray, and pop the food in the oven so there's the least amount of fuss possible. 

I will say that you could definitely spend more time frou frou-ing up this meal, but I'm fine with tofu having the texture of ... well ... tofu, and having carrots as a main ingredient. After I eat home cooking, my impulse nature hates to admit that my gut was right to intervene between me and another cheap pizza. She's a smart cookie. Hangry crisis averted. 

 
 
 
 

Spiced Tofu and Carrots

About 2-4 servings

Ingredients
For Tofu

1 block firm tofu
2 TBSP curry powder
1 TBSP gochugaru

For Carrots
About 20 small carrots
1 tsp nutmeg
1 tsp garlic powder

For Both
2 TBSP olive oil
1 TBSP salt

Steps

  1. Pat the tofu with lots of paper towels to soak up as much moisture as possible. Cut into small cubes, once though the middle, three times lengthwise, then width wise to whatever size you want. 

  2. Combine the gochugaru, curry powder, and half of the salt. Line a baking sheet with foil. Pour half of the oil on top of the tofu, then toss the mixed spices on top. 

  3. Wash and dry the carrots. Trim off the tops. Combine the rest of the salt, garlic powder, and nutmeg. Put the carrots on the baking sheet. Pour the rest of the olive oil on top, then season the carrots with the mixed spices. 

  4. Bake in a 375° oven for 40 minutes.