CITRUS TOFU with BRAISED CARROTS

Vegetarians and Vegans unite! Inspired by the need for a light dinner resulting in a full belly. If you're not into tofu, save this carrot recipe; perfection. 

What you'll need for the tofu:
juice of 1 orange
juice of 1 lemon
2 tbsp. tamari (or soy sauce)
1 tbsp. dry mustard
1 block tofu, sliced lengthwise

Preheat oven to 425*

Press the excess water out of the tofu by sandwiching it between 2 tea towels, and applying firm, steady pressure. 

Put all marinade ingredients directly in a small roasting dish. Wisk.

Place tofu in marinade. If you're feeling motivated, scrape out remaining orange pulp from your juiced orange. It will be worth it. 

Bake for 15 minutes. Flip. Bake for an additional 15 minutes. 

Meanwhile, cook these braised carrots:

What you'll need:
1 lb carrots, quartered
I tsp orange zest (you don't need a fancy zester or anything here--a cheese grater works well)
juice of one orange
2 tsp maple syrup (Aunt Jemima has no place here, people)
1 tsp red wine vinegar
1/3 c water
2 tbsp. coconut oil

Melt the coconut oil on high heat in a big skillet. Spread carrots as evenly as possible on the bottom of the pan. Cook for 5 minutes or so (you want them to brown). Then flip, browning the other side.

Meanwhile, combine the zest, OJ, syrup and vinegar. Set aside. 

Add water to pan. You'll get a good sizzle. Cover immediately and steam for a few minutes.

Lower heat to a simmer, add "dressing." Cover until ready to serve.