• Peel, halve lengthwise, then cut carrots into 1/4-inch half-moons.
• Cut potatoes into 1/4-inch wedges.

• To an unlined baking sheet, add potatoes, half the Zesty Garlic Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. 
• Roast in the bottom of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the bottom and top of the oven, rotating sheets halfway through.)

• Pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season with remaining Zesty Garlic Blend and salt.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then tofu. (NOTE: Don't overcrowd the pan; cook tofu 2 batches if needed.) Cook for 1-2 min per side, until golden. 

• Transfer tofu to one side of a parchment-lined baking sheet.
• Add carrots to the other side of the baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper. Toss to coat.
• Roast in the middle of the oven for 6-8 min, until tofu is golden and carrots are tender.

• To a medium bowl, add crispy shallots, sour cream, mayo, Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) milk. Season with pepper, then stir to combine.

• Divide tofu, potato wedges and carrots between plates.
• Serve French onion dip on the side for dipping.

If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season and roast tofu the same way the recipe instructs you to season and roast chicken, decreasing roasting time to 6-8 min, until golden.