Roasted Brussels Sprouts with Garlic Tofu

Recipe by Megan Stulberg 

I found myself craving Brussel sprouts in the produce section of a grocery store a couple of weeks ago, despite never trying them before. I mentioned this to my mum a few hours later, and she reminded me that my grandfather had passed away that day exactly two years ago. Apparently they were his absolute favourite food, which I didn’t know about. I’m sure it was coincidence, but like…how eerie, right?

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Ingredients…

  • 2 cups Brussels sprouts, washed
  • 1 standard block extra firm tofu
  • 4 cloves garlic, finely diced
  • 1/4 cup gluten-free soy sauce
  • 1/4 cold-pressed EVOO
  • 1/4 cup vegan “butter” spread (I used Earth Balance)
  • 2 tbsp nutritional yeast
  • 2 tbsp dried thyme
  • 2 tbsp red chilli flakes
  • Sea salt and black pepper, to taste

Directions…

  1. Preheat oven to 400F.
  2. Chop stems off of Brussels sprouts and slice all widthwise.
  3. Toss Brussels sprouts in large bowl with vegan “butter”, sea salt and black pepper.
  4. Place on baking sheet covered with aluminium foil. Cook in centre oven rack and let roast for approximately 35 minutes. Flip every 5 minutes to prevent burning. Brussels sprouts will be light brown when done.
  5. While Brussels sprouts are cooking, press tofu block between pieces of paper towel with something heavy on top (book, cutting board, etc) until drained.
  6. Chop tofu into bite-sized chunks.
  7. Add EVOO to hot pan. Add tofu in a single layer and let cook until tofu begins to brown. Sprinkle soy sauce, garlic, nutritional yeast, thyme, chilli flakes, sea salt and black pepper on top. Flip tofu, and toss to coat with additional seasoning. Continue cooking until tofu is browned. Remove from heat and set aside.
  8.  Combine tofu and sprouts. Serve immediately.

Makes 2 servings.

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Raw Zucchini Noodle Pasta

By contributor Megan Stulberg

I’m finally making use of the handheld vegetable spiralizer my mum got me for Christmas. She is such a doll for always putting up with my dietary restrictions. This recipe is super simple, healthy, and only takes 5 minutes to make!

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Ingredients…

  • 1 zucchini
  • 1 lemon, juiced
  • 10 cherry tomatoes
  • 1/2 cup alfalfa sprouts
  • 1/2 cup kelp noodles
  • 1/4 cup nutritional yeast
  • 2 tbsp black chia seeds

Directions…

1) Use a spiralizer to create zucchini “noodles”. Follow this guide if you are unsure how to use the tool. Alternatively, you can use a knife to slice the zucchini length-wise into long, thin strips for a similar effect.

2) Toss zucchini, kelp noodles, lemon juice and alfalfa sprouts in large bowl.

3) Cut each cherry tomato in half.

4) Plate the noodle mixture. Top with cherry tomatoes, nutritional yeast and chia seeds.

Serve immediately. Makes 2 servings.