Maple-Balsamic Tofu with Roasted Carrots and Whipped White Beans

Make it

Instructions

1. 01

   Heat the oven and prepare the vegetables

   Position a rack in the center of the oven and heat it to 425°F (220°C). Line a large rimmed baking sheet with parchment. Rinse 450 g carrots under cool water, scrub them dry, peel them if the skins are rough, and cut them on the diagonal into 1/2-inch pieces. Peel 1 red onion, halve it through the root, and slice it into 1/2-inch wedges. Peel and mince 3 garlic cloves. In a small bowl, measure 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, and 1/2 tsp fine salt. Toss the carrots and onion with half of this seasoned oil, spread them in one layer, and reserve the rest. Wash and dry 15 g fresh parsley, pick the leaves, and chop them; set them aside. | Why: Cutting the vegetables evenly helps them roast at the same rate, while early seasoning builds flavor before browning begins.

2. 02

   Start roasting and make the bean base

   Roast the seasoned vegetables for 15 minutes, until the edges begin to brown but the centers remain firm. While they roast, drain and rinse 2 cans cannellini beans under cool water. Add them to a medium saucepan with 120 ml vegetable broth, the minced 3 garlic cloves, the remaining seasoned 1 tbsp olive oil, and 1/4 tsp fine salt. Warm over medium-low heat for 8 minutes, stirring occasionally, until steaming and soft; do not let the mixture boil. Remove from the heat, stir in 1 tbsp lemon juice, and mash with a potato masher until mostly smooth with a few small pieces remaining. Cover and keep warm. | Why: Gentle heating softens the beans without drying them, and lemon brightens the creamy base so the sweet glaze does not taste heavy.

3. 03

   Coat the tofu and mix the glaze

   Pat 450 g extra-firm tofu very dry with clean towels, cut it into 3/4-inch cubes, and place it in a bowl. Sprinkle over 2 tbsp cornstarch and toss gently until every cube looks lightly dusted. In a second bowl, whisk 2 tbsp maple syrup, 1 tbsp balsamic vinegar, 1 tbsp tamari, and the remaining 1/4 tsp fine salt until smooth. Set the glaze beside the baking sheet. | Why: Dry tofu browns instead of steaming, while a thin cornstarch coating creates crisp edges that can hold the glossy glaze.

4. 04

   Roast and glaze the tofu

   When the vegetables have roasted for 15 minutes, carefully pull out the baking sheet and push the vegetables to one side. Add the coated tofu to the open space, leaving gaps between cubes. Roast for 12 minutes, then turn the tofu and stir the vegetables. Roast for 8 minutes more, until the tofu is firm and golden on several faces and the vegetables are tender with browned edges. Brush or toss the hot tofu with the prepared glaze, return the sheet to the oven, and roast for 2 minutes more, just until the glaze looks shiny and lightly sticky. | Why: Adding the glaze near the end preserves its caramel flavor without allowing the maple sugars to burn.

5. 05

   Finish and serve

   Let the glazed tofu and roasted vegetables rest on the baking sheet for 3 minutes so the coating sets. Spoon the warm bean mash into four shallow bowls. Top with the roasted vegetables and tofu, then scatter over the chopped 15 g fresh parsley. Serve immediately while the bean base is creamy and the tofu edges are crisp. | Why: A brief rest keeps the glaze in place, while fresh parsley adds color and a clean herbal finish.