Tofu with Roasted Garden Vegetables and Cilantro Dressing | RICARDO

Ingredients

• 3/4 lb (340 g) small carrots
• 2 cups (190 g) Romanesco cut into small florets
• 8 radishes, halved
• 2 tbsp (30 ml) olive oil
• 2 tbsp (30 ml) white wine vinegar
• 1 tbsp (15 ml) honey
• 2 tsp crushed coriander seeds
• 2 tbsp (30 ml) vegetable oil
• 1 lb (454 g) firm tofu, cut into 1/2-inch (1 cm) slices and patted dry
• 1 cup (35 g) cilantro (leaves and tender stems)
• 1 cup (25 g) baby spinach
• 1/4 cup (60 ml) vegetable oil
• 1 tbsp (15 ml) white wine vinegar
• 1 tbsp (15 ml) water
• 2 tsp (10 ml) honey
• 1 tsp (5 ml) Dijon mustard
• Salt and pepper