Baked Tofu and Baby Brussel Sprouts
If you told me over a decade ago that I would voluntarily eat tofu and brussell sprouts, I would have choked on the coffee and cigarette I was probably enjoying at the time.
Not only that, but I would have been in sheer shock that tofu and brussel sprouts would be one of my favourite meals.
A lot changes in 12+ years!
Today, baked tofu and baby brussell sprouts is a delicious and healthy meal that I cook frequently because it’s so easy and quick to make.
And for the non-vegans/veggies in the house, this dish would work really well with diced, pan-fried bacon over it.
- One packet of frozen baby brussell sprouts. Feel free to buy them fresh, of course! But don’t feel guilty about buying frozen vegetables. The quality is as good or even better than fresh fruit and veggies
- One block of firm tofu
- 1 tbsp of olive oil
- Generous sprinkling of sumac
- Half a lemon
- Salt and pepper
- Preheat your oven to 350 degrees Farenheit/177 degrees Celsius.
- Defrost two cups of brussell sprouts. I measure them out into a bowl, boil a kettle and pour the hot water over them, and keep them in this water until I’m ready to use them.
- Squeeze as much water out of your tofu as possible – it’s the best way to get marinade into it properly, whether the marinade is wet or dry. I like to slice my block in half first, and save one half for a later meal. If you’re cooking for two people, use the whole block.
- Using paper towels underneath and on top of the block, I put pots and pans on top to squeeze the moisture out. Do this a couple of times, changing out the paper towels.
- Chop your tofu into even sized squares.
- Spray or brush an oven proof baking dish with your olive oil.
- Drain your brussell sprouts. Spread them across your baking dish with your tofu.
- Squeeze your lemon over the tofu and brussell sprouts, then sprinkle with sumac and salt and pepper.
- Bake for 30 minutes, turning the tofu over at the 15 minute mark.
Makes: two servings.
Prep time: 40 minutes, 30 minutes of this for baking.
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