Tofu-baked Carrot with Split Tapenade
Tofu baked carrot
2 tbsp rapeseed oil
200 g silk tofu
200 g tofu
1 tbsp Santa Maria Parsley
20 g parsley
Split tapenade with variety on beans
400 g soybeans
200 g green beans
200 g wax beans
100 g shallots
100 ml Santa Maria Tapenade
100 ml olive oil
2 tbsp lemon juice
100 g black olives
100 g arugula
How to prepare
Set oven to 165°C.
Peel the carrots and split them in half length-wise.
Then place them on a baking sheet and drizzle with oil.
Roast in the middle of the oven for about 15 minutes, or until the carrots are semi-soft.
Use a food processor to mix silk tofu and regular tofu with parsley and Persillade Spice Mix. Put mixture in a piping bag.
Pipe the tofu cream on the carrots.
Gratinate for about 5 minutes at 175°C.
Blanch the beans. After about a minute, put them in ice water until cool. Remove from ice bath and let drain.
Slice shallots on a mandolin and put in a bowl.
Stir together tapenade, olive oil and lemon. Put in another bowl.
Sauté the onion without them taking on color, add in the tapenade mixture and let heat up very quickly.
Remove from heat and put in beans, olives and arugula.
Place split tapenade with beans on a plate.
Put the with baked carrots on the tapenade.
Top with some coarsely chopped parsley.
Wrapped in plastic wrap, the carrots can be refrigerated for 2–3 days.