One of my favourite parts of fall is the abundance of squash, root veggies, and brussel sprouts. I was a brussel sprout hater in the past but have been happily converted in the past few years - thank goodness! Brussel sprouts are so good for you! Fiber, vitamin C, vitamin K, folate, and liver-loving compounds called Indole-3-carbinol. Give your body a treat tonight with this delicious recipe.
Ingredients and Directions:
- One block extra firm tofu
- 1 tbsp olive oil
- 1 tbsp tamari or soy sauce
- 2 teaspoons corn starch
2. Wrap with papertowels or clean tea towels, place on a cutting board, and put something heavy like a cookbook on top. Let sit while the oven is preheating and you start on the sauce. Preheat oven to 400F.
3. Once pressed for at least 10 minutes, cut in to cubes.
4. Toss with olive oil, tamari, and corn starch in a large bowl.
5. Place on baking sheet lined with parchment paper and bake for 25-30 minutes on the top rack, tossing half way through.
- 1 bag brussel sprouts
- 1.2 tsp olive oil
- pinch of sea salt
2. Toss with olive oil in a bowl.
3. Place the sprouts facedown on a baking sheet, sprinkle with salt and bake for 25-30 minutes, flip halfway through.
Brown Rice (cook this while the sprouts and tofu are baking)
1. Put 1 cup of brown rice and 2 cups of water in a small pot.
2. Bring to a boil, then turn the heat to "low" and simmer for 20 minutes until the rice is fluffy and cooked.
Honey Glaze (cook this while the sprouts and tofu are baking)
- 1/4 cup tamari or soy sauce
- 2 tbsp rice vinegar
- 3 tbsp honey (or maple syrup)
- 2 tsp sesame oil
- 1-3 tsp chili garlic sauce (depending on your spicy tolerance)
Put it all together! Layer the rice, sprouts, tofu, drizzle with sauce and top with cilantro and toasted sesame seeds if you have them. Yum!!
Photo credit to: cookieandkate.com