Here’s a quick, yummy and fairly healthy recipe I created one weeknight. Use as many carrots as you want. Their sweet earthiness will be balanced by the tartness of lemon juice and the savoriness of chorizo.
1 bag of carrots, minced with a food processor
2 chorizo sausages (I recommend the D’Artagnan brand), sliced on the bias
1/2 block of firm tofu, cubed
1/2 lemon, juiced
patisse (Thai fish sauce) to taste (you can substitute with salt or soy sauce)
pepper to taste
Heat up olive oil in a large skillet. After the carrots have been through a food processor, place them in the skillet, add the chorizo, and cook on low to medium heat. The carrots will release their water, which will mix with the juice being released from the chorizo. Let cook until the sauce evaporates (about 15-20 min.). Add the tofu, lemon juice, patisse and pepper, stir and turn off the heat.