A mouthwatering recipe featuring sticky-sweet-spicy harissa/maple glazed carrots paired with a tangy tofu emulsion and a crunchy walnut-pumpkin seed crumble. Perfect for sharing at parties and gatherings during the holidays.
1: Add carrots to a cast iron pan with all ingredients and roast at 425°F for 45 minutes, mixing halfway through.
2: Add crumble spices to a medium heat pan and toast for 1 minute.
3: Grind the toasted spices, then process with walnuts and pumpkin seeds into fine bits.
4: Add tofu ingredients to a blender and blend on high until creamy.
5: Layer tofu cream, carrots, crumble, scallion, cilantro, and chili. Serve with toasted bread, naan, pita, crackers, or enjoy as is.
