Ingredients:

1-1/2 lbs carrots (8-9 medium), cut into 2-inch lengths, thick pieces halved lengthwise
3 Tbsp canola oil, divided
Urban Accents Mumbai Honey Pepper DRYGLAZE, divided
2 14-oz pkg extra-firm tofu, drained well
1 bunch scallions, green section cut into 2-inch lengths

Directions:

Place carrots in medium bowl; toss with 1 Tbsp oil and 1-1/2 Tbsp Mumbai Honey Pepper DRYGLAZE, set aside.  Cut each block of tofu into 16 equal pieces (32 total) and spread out onto baking sheet.  Brush sides of tofu with oil.  Place remaining seasoning in resealable plastic bag.  Working in batches, drop tofu chunks in bag and gently shake to coat tofu with seasoning; place on baking sheet.  Let tofu and carrots sit for 20 minutes. 

Preheat oven to 450 degrees F arranging racks so that baking sheet can be placed in upper 1/3 of oven.  Place carrots on baking sheet with seasoned tofu and roast for 30-35 minutes until carrots are tender and tofu is browned.  Turn tofu and toss carrots every 10 minutes or so, watching so they do not get too browned.  Add green onions last 10 minutes.