I have a confession to make.
(Seems like I’ve had a lot of veggie confessions lately…sigh.)
Anyhoo, confession: I don’t always love brussels sprouts. Sometimes, I’ll try some that basically have no bitterness at all, and they’re just delicious. Other times, I find some that aren’t so yummy.
Back to the brussels sprouts…
I’ve tried this recipe now with both fresh and frozen brussels sprouts and with both chickpea tofu and soy-based tofu. I definitely like the fresh brussels sprout and soy-based tofu variety the best, although both were tasty.
Here’s what you’re going to do:
Prep your brussel babies as described below, then toss them in a little oil of your choice and sprinkle with salt.
Now roast them (along with your oiled and salted tofu on a separate sheet pan) at 425 degrees Fahrenheit, for about 17 or 18 minutes.
They should look something like this:
Then, you’re going to mix your tofu and brussels/’shrooms on the same sheet pan and pour your sweet sauce over everything. Put your sheet pan back in the oven for about 2 to 3 minutes, remove, and sprinkle with toasted sesame seeds. It should look something like this: dark, sticky, sweet, and delicious.
Rather than ramble on and on about the sweet tangy-ness (??!?) of the brussels babies and the chewy amazingness of the tofu, I’m just going to say that you should definitely give this recipe a try. (Oh, and RICE. Hello. Surely it isn’t my pregnancy hormones that are making me crazy for hot brown rice lately.)
Eat your brussel sprouts. With rice. You know you want to. 😉
- 1 pound fresh brussels sprouts (or frozen)
- 4 ounces fresh white mushrooms (or mushroom variety of your choice)
- 2 green onions (finely chopped, divided)
- 14 ounces extra firm tofu (drained) (or about 2 cups chopped Burmese chickpea tofu)
- 2½ tablespoons sunflower oil (or oil of your choice, divided--see below)
- sprinkle of salt
- For the Sauce:
- 2 cloves garlic (finely minced)
- 3½ tablespoons maple syrup
- 3 tablespoons soy sauce (adjust amount to taste if you're not serving with plain rice, or if you're using low-sodium, Tamari, or Bragg's liquid aminos)
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger (or fresh, if you have it)
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 squirt sriracha (optional, I like it better without)
- 1 sprinkle toasted sesame seeds
- Preheat oven to 425 degrees Fahrenheit.
- Gently rinse your brussels sprouts, cut off the tough ends, then chop brussels in half lengthwise.
- With a damp cloth, wipe any dirt off of your mushrooms, and chop them into bite-sized pieces, if need be.
- Toss your brussels and mushrooms with 1½ tablespoons of oil, arrange them (cut-side down) on a lined sheet pan, and sprinkle with salt.
- Chop your drained tofu into bite-sized pieces, toss with 1 tablespoon of oil, place on lined sheet pan, and sprinkle with salt.
- Place both sheet pans of brussels/mushrooms and tofu into your preheated oven for 10 minutes. After 10 minutes, give both pans a gentle stir, and place them back in the oven (on opposite racks) for another 7 or 8 minutes. Watch your brussels closely--burned brussels don't taste very good. Trust me.
- While your veggies bake, place all sauce ingredients (garlic, syrup, soy sauce, sesame oil, ginger, cornstarch, and water) in a small saucepan on medium heat. Stir ingredients constantly until sauce begins to bubble/boil. At this point, immediately remove from heat.
- When brussels and tofu have baked for a total of about 17 or 18 minutes, remove them from the oven. Combine veggies and tofu onto one sheet pan, and pour sauce over the top. Give the whole thing a toss (and taste, to make sure you're not too salted/unsalted, in which case you could add either water or soy sauce), and return to the oven for just 2-3 minutes. Watch 'em close!
- Sprinkle the whole thing toasted sesame seeds and serve on hot brown rice.
“Happy is the man that findeth wisdom, and the man that getteth understanding.” Proverbs 3:13 (King James Version)