This recipe can be made with tofu and vegetables, just vegetables, or with chickpeas and vegetables. This dish freezes well and can also easily be cut in half for smaller quantities.
4 – 16 oz (450 g) blocks of tofu, chopped, or 8 cups (2 L) cooked chickpeas
6 cups (1.5 L) chopped carrots or other vegetables
Juice of 4 limes
1/4 cup (60 mL) extra-virgin olive oil
1/4 cup (60 mL) honey
2 tsp (10 mL) low-sodium soy sauce
4 tsp (20 mL) yellow or Dijon mustard
4 tsp (20 mL) sweet red chili sauce
1/4 to 3/4 cup (60 to 180 mL) dried coconut meat (unsweetened)
Montreal steak spice, to taste (see recipe to make your own)
Preheat oven to 450 F (230 C).
Evenly distribute tofu or chickpeas and carrots among 4 – 8 x 8 in (20 x 20 cm) pans or other baking dishes.
In mixing bowl, mix lime juice, olive oil, honey, soy sauce, mustard, chili sauce, coconut meat (add more than 1/4 cup/60 mL for a more prominent coconut taste), ginger, and Montreal steak spice. Pour equal amounts of dressing into each pan and toss with tofu and carrots.
Bake for about 30 minutes or until carrots are cooked.
Store in airtight container in fridge for up to 1 week or in freezer for up to 2 to 3 months. Defrost in fridge before reheating.
Makes 16 servings.
Each serving contains: 211 calories; 14 g protein; 13 g total fat (4 g sat. fat, 0 g trans fat); 15 g total carbohydrates (7 g sugars, 4 g dietary fibre); 103 mg sodium
Many nonorganic spices are irradiated to kill micro-organisms. If you prefer to buy non-irradiated spices, you may find Montreal spice mix in your local health food store—or you can simply make it yourself using organic spices. Sprinkle it on pretty much any dish for an added boost of flavour.
To make your own seasoning, mix together:
2 Tbsp (30 mL) paprika
2 Tbsp (30 mL) black pepper
2 Tbsp (30 mL) kosher salt
1 Tbsp (15 mL) garlic powder
1 Tbsp (15 mL) onion powder
1 Tbsp (15 mL) ground coriander
1 Tbsp (15 mL) dill
1 Tbsp (15 mL) red pepper flakes
Store leftover Montreal spice mix in a glass jar with airtight lid.
source: “Healthy Make-Ahead Meals“, alive #361, November 2012