Smoky Caramelized Carrots

• large frying pan
• wooden spoon
• mandoline or sharp knife
• slotted spoon
• small bowl

• ¼ c olive oil
• 4 oz smoked tofu, diced
• 1 pound carrots (about 6 medium)
• 1 T fresh parsley, minced
• salt
• pepper

Meanwhile, sliced the carrots on the diagonal into ¼-inch slices.

Transfer the tofu to the bowl and add remaining oil and carrots to the pan. Sauté until tender and golden-brown, stirring frequently, about 10 minutes.

Remove from heat, stir in the tofu and parsley, and then season with salt and pepper.

Serve hot.

Inspired by the recipe for “Caramelized carrots with bacon” in Vegetables Every Day, by Jack Bishop – read my review.

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