I’m going through a Brussels sprouts phase so bear with me. They always look so peculiar on their long thick stocks at the farmer’s market, I’m perplexed and in awe of them and can’t seem to get enough!
This sweet and savory vegan and gluten free tofu and Brussels dish makes a perfect and effortless weeknight meal and also keeps particularly well if you’re looking for one recipe that will last you through the majority of the week (in the case of packing a lunch for work). I’m always looking for new ways to make tofu more exciting and accessible. It is incredible source of plant based protein and dressed up with pure maple syrup and crunchy pecans, it absorbs all the flavor, crisps up, and is completely drool worthy.
Serve it over 1/2 cup of quinoa or brown rice (or the grain of your choice) for a more complete meal!
Maple Caramelized Tofu with Brussels [serves 4]
1 tablespoon extra virgin olive oil
12 ounces extra-firm tofu, drained and sliced into 1-inch strips
2 cloves garlic, minced
1/4 cup pecans, roughly chopped
1 tablespoon pure maple syrup
1/4 cup cilantro, minced
3/4 pound Brussels Sprouts, sliced into thirds
Heat olive oil in a large skillet over medium heat until shimmering. Add tofu and sauté for 5-7 minutes, until lightly browned, being sure to stir frequently so the tofu doesn’t stick to the pan. Add garlic and pecans and sauté for an additional 2 minutes. Add maple syrup and cilantro then remove from heat. Set aside.
In same skillet add Brussels sprouts (you may have to add a teaspoon more olive oil if the pan is too dry). Sauté for about 5 minutes or until Brussels are at your desired level of crispy (I prefer mine very crispy!), remove from heat, and combine with tofu.
Nutritional Information (per serving)
215 Calories, 14.5g Protein, 12.5g Fat, 12.5g Protein