For roasted brussels sprouts:
1 1/2 pounds Brussels sprouts
1 1/2 tablespoons extra-virgin olive oil
Fine grain sea salt
For baked tofu:
1 block (15 ounces) organic extra-firm tofu
1 tablespoon extra-virgin olive oil
1 tablespoon reduced-sodium tamari or soy sauce
1 tablespoon arrowroot starch
For spicy honey-sesame glaze:
¼ cup reduced-sodium tamari
3 tablespoons honey or maple syrup
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 to 3 teaspoons chili garlic sauce or sriracha (depending on how spicy you like it)
Cooked basmati rice
For garnish:
2 tablespoons sesame seeds (I used black sesame seeds but regular white are fine as well)
Big handful fresh cilantro leaves, torn by hand
Position your oven racks in the
lower third and upper third of the oven.
Heat oven to 400 F. Line two
large, rimmed baking sheets with parchment paper for easy cleanup (and to prevent
the tofu from sticking).
Drain the tofu and use your palms
to gently squeeze out some of the water. Slice the tofu into thirds lengthwise
so you have 3 even slabs. Stack the slabs on top of each other and slice
through them lengthwise to make 3 even columns, then slice across to make 5
even rows. Line a cutting board with a
tea towel or paper towels, then arrange the tofu in an even layer on top. Fold the towel(s) over the cubed tofu, then
place something heavy on top to help the tofu drain. Let the tofu rest for at
least 10 minutes while you prep the Brussels sprouts.
Trim the nubby ends and any
discolored leaves off the Brussels sprouts, then cut the sprouts in halves
lengthwise. Toss the sprouts with a light, even layer of olive oil. On a large
baking sheet, arrange the sprouts in an even layer, flat sides down, and
sprinkle with sea salt.
Transfer the pressed tofu to one
of your prepared baking sheets and drizzle with the olive oil and tamari. Toss
to combine. Sprinkle the arrowroot starch over the tofu, and toss the tofu
until the starch is evenly coated, so there are no powdery spots remaining.
Arrange the tofu in an even layer across the pan.
To bake the sprouts and tofu: Transfer
the pan of Brussels sprouts to the lower oven rack, and the pan of tofu to the
top rack. Bake for 25 to 30 minutes,
tossing the contents of each pan halfway through cooking, until the sprouts and
tofu are deeply golden on the edges.
To make the glaze: In a small
saucepan, whisk together the glaze ingredients (start with 1 teaspoon chili
garlic sauce or sriracha and add more to taste). Bring the glaze to a gentle
boil over medium heat, stirring often and reducing heat as necessary. Simmer
until the glaze is reduced by about half (about 5 to 10 minutes; it’s about
done when it starts bubbling up substantially). Remove the glaze from the heat
and set aside.
To assemble: Divide the rice onto
four plates. Top each plate with Brussels sprouts and tofu and drizzle with
glaze. Finish each plate with a very generous sprinkling of sesame seeds and a
small handful of chopped cilantro.
Serves 4.
From Cookie and Kate blog
(glazed brussels sprouts adapted from Greens and Chocolate blog, tofu
adapted from The Kitchn blog)
NOTES: Definitely use reduced-sodium tamari or soy
sauce. Otherwise, this dish will taste too salty.
Can substitute maple syrup for
the honey.
This dish is gluten free as
long as you use gluten-free tamari, which is a variety of soy sauce that is
usually (but not always, check the label) gluten-free.
1 1/2 pounds Brussels sprouts
1 1/2 tablespoons extra-virgin olive oil
Fine grain sea salt
1 block (15 ounces) organic extra-firm tofu
1 tablespoon extra-virgin olive oil
1 tablespoon reduced-sodium tamari or soy sauce
1 tablespoon arrowroot starch
¼ cup reduced-sodium tamari
3 tablespoons honey or maple syrup
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 to 3 teaspoons chili garlic sauce or sriracha (depending on how spicy you like it)
2 tablespoons sesame seeds (I used black sesame seeds but regular white are fine as well)
Big handful fresh cilantro leaves, torn by hand
