Sheet Pan Berbere Tofu and Carrots
with green salad
Berbere spice is a North African spice blend with warming, fragrant notes from allspice and cinnamon. To temper its heat, we stir it into a compound butter with some honey for this quick sheet pan meal.
- Tofu, extra-firm - 16 oz, 1/2” / 1.3 cm cubes (vacuum-packed preferable)
- Carrots - 1 1/2 lbs, sliced at a bias
- Foil - for roasting
- Oil, cooking - 1 Tbsp
- Lemon juice - 2 tsp
- Butter - 3 Tbsp
- Berbere spice - 2 tsp
- Honey - 1 tsp
- Vinegar, sherry - 1 1/2 Tbsp (sub apple cider vinegar)
- Mustard, Dijon - 2 tsp
- Paprika - 1/2 tsp
- Oil, olive - 3 Tbsp
- Mixed greens - 8 oz
- Raisins, golden - 1/4 cup (sub dried cranberries)
- Almonds, sliced or slivered - 1/4 cup
- Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
- Carrots - (If prepping right before cooking, get oven heating first.) Slice carrots at a bias. If the carrots are thick, slice them in half in the thickest part so that the pieces are an even thickness. (Can be done up to 5 days ahead)
- Make vinaigrette - Whisk together vinegar, mustard, and paprika. Add olive oil while whisking. Season with a pinch of salt. (Can be done up to 5 days ahead)
- Make spiced butter - Microwave butter until soft. Stir in berbere spice and honey. If prepping right before cooking, leave the butter at room temperature so it will be easy to pour. (Can be done up to 5 days ahead)
- Heat oven to 400F / 204C. Line a sheet pan with foil to make clean-up easier.
- Toss tofu and carrots with cooking oil and season with some salt and pepper. Spread out on sheet pan. Transfer to the oven and roast for 15 minutes to get them started cooking.
- Remove pan from the oven and flip tofu and carrots with a spatula.
- If spiced butter is too firm to pour, melt it in the microwave. Drizzle butter over tofu and carrots.
- Return pan to oven and continue roasting until carrots are very tender, 15 to 20 minutes more.
- Just before serving, toss mixed greens, raisins, and almonds in vinaigrette until dressed to your liking.
- Squeeze lemon juice over tofu and carrots. Serve with salad on the side. Enjoy!
Tl;dr Delicious. Will make again. Like many others, I had never had berbere spice before, but I will definitely have it again. I made it myself, since I had everything but fenugreek, and despite the age of my cayenne, it had the perfect level or background spiciness for my liking. I added potatoes to the carrots, browned the chicken in bacon fat (because it was already in my cast iron from earlier), and toasted the sliced almonds (because always). First CookSmarts meal was a success!1 Helpful
I enjoyed the berbere spice a lot and I think it is versatile enough to be used in a LOT of other dishes. The dressing for the salad was pretty basic, just "okay." I doubt I will come back to this recipe just because it lacked the "wow" factor.0 Helpful
Carrots were SO good!!0 Helpful
Very Good!!0 Helpful
Holy Berbere is spicy but oh so good! I love the spicy butter and can see a lot of uses for it! My husband is in love with this new spice!0 Helpful
This was SO GOOD! The warmth of the spices made this a perfect fall/winter meal. We skipped the salad and made rice, which was perfect for sopping up all the delicious sauce.0 Helpful
Carrots were delightful, the chicken also turned out very good. Fast and easy, the salad was very vinegar forward might add honey next time or add more raisins. Update: also tried the veggie version, the sauce worked better on the chicken than the tofu. Added potatoes/red onions to the roasted carrots for extra leftovers, increased the sauce proportionally and put green onions on top for color. For leftovers we wanted more berbere flavor so mixed some spice into sour cream for an extra topping which was a great addition.0 Helpful