Roasted carrots and tofu with mushrooms and kale

Ingredients

• 1 brick extra firm tofu, pressed
• 1 lb carrots
• 1 lb mushrooms, white button
• 1 bunch lacinato kale
• 1 bunch green onions
• soy sauce or tamari
• mushroom broth, like Shimaya brand instant shiitake dashi
• 1 tbsp ginger garlic paste
• sesame oil
• sesame seeds

Directions

Press tofu and cut into 1 inch cubes. Prep carrots (peel and chop into finger-sized pieces). Make a marinade to your taste with soy sauce, mushroom broth, garlic ginger paste, sesame oil and sriracha (if desired). Soak tofu and carrots in this marinade for at least half an hour. Drain marinade off tofu and reserve 1/4 cup or so of marinade. Preheat oven to 425 Fahrenheit. Cook carrots and tofu on baking sheet for 20-30 minutes. Carrots should be tender.

While carrots and tofu cook, wash and slice mushrooms. Saute mushrooms with olive oil for a few minutes. While mushrooms saute, prep kale (wash and chiffonade). Add kale to pan, saute for five minutes or so, until wilted. Add reserved marinade to kale and mushrooms during the last 2-3 minutes of cooking. Once kale is wilted and mushrooms are browned, move to a large serving bowl. Once carrots and tofu are done, add them to a serving bowl with mushrooms and kale. Chop the entire bunch of green onions and add that in, mix well. Serve with rice, and season with sesame seeds or gomashio to taste.

Makes 6 normal servings or 4 massive servings.