The next time around I might do a chipotle spiked aioli in place of this tofu-based version (which is pretty good but....). The carrots are delicious straight off the pan with dipping sauce or without.
a big bunch of farmers' market carrots, washed, trimmed
extra virgin olive oil
Heat oven to 375.
Cut each carrot in half. Toss the entire bunch in a bowl with a couple glugs of olive oil. Arrange cut side down in a single layer on a baking sheet and sprinkle generously with salt. Bake for 30 minutes or until carrots are golden brown where they touch the pan.
4 ounces organic tofu
1/4 cup orange juice
quick squeeze of lime
scant 1 teaspoon adobo sauce from a can of chipotle chiles
1/2 teaspoon fine grain sea salt
Puree all ingredients with a hand blender, taste and adjust for seasoning.
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