Found this recipe back in May 2012 and really liked the flavors in the dish. The first time I made this, I used tofu, onion, sweet potato, carrot, and parsnips. I made it again last night with tofu, onion, sweet potato, and carrots. I still enjoyed the dish, even though I am not a lover of tofu! The spices really make the dish taste great. One note: I always find that the tofu and veggies require more of the seasoning blend/mixture than the recipe calls for so I would double this portion of the recipe. Once you toss it all together you will know if you need more to coat everything properly. I also left out the raisins, parsley, and red pepper and it still was good. You can pair this with rice, quinoa, or just more veggies of your choice.
Garnish
Ingredients
1 large onion, chopped roughly
1 bunch (about 6 medium) carrots, chopped
2 small sweet potatoes, chopped into small cubes
2 small sweet potatoes, chopped into small cubes
Seasoning (get this ready first)
1 Tbsp olive oil
3/4 tsp each salt, black pepper, ground cumin, ground coriander
1/4 tsp cinnamon
1/8 tsp red pepper
Garnish
1/3 cup fresh parsley
1/4 cup raisins
1/4 cup raisins
Directions
1. Preheat baking dish in oven to 450F.
2. In a medium bowl mix seasoning mix with a whisk. Add onion, carrot and tofu; toss to coat.
3. Remove heated dish from oven and spray with cooking spray; spoon carrot mixture over evenly. Bake 45 minutes or until veggies are browned and tender; tossing halfway through.
4. Divide mixture over four plates, top with raisins and fresh parsley.
