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Brussels Sprouts and Tofu Bowl

I know what you are thinking – Brussels Sprouts again??? What is wrong with this chick?? – but honestly, I get cravings for them. Weird, right? And the reason is, because they are warming, comforting, and taste so darn good. And I promise, if you give them a try, you might start to feel the same way too. 

In this version, I took the Asian Brussels, paired them with some Spicy Tofu, and served in a bowl of rice. It was satisfying, healthy, and so good.

The key is to get the tofu almost crispy on the outside and to pair the salty, sweet, and spicy flavors together. To do this, you use coconut oil, tamari (gluten-free soy sauce), and sriracha. And top it with some sesame seeds.

Brussels Sprouts and Tofu Bowl

Brussels Sprouts and Tofu Bowl:

10 brussels sprouts, cut in half

2 servings of brown rice

1 block firm tofu, pressed and drained

2 tbsp coconut oil

2 tbsp reduced-sodium tamari

1 tbsp sriracha

2 tsp sesame seeds

1 tbsp agave nectar (or, if you eat honey that will work too)

2 tsp garlic powder

Cook you brown rice according to package directions. Feel free to season it with sesame seeds/oil, coconut oil, or garlic powder as desired.

Drain your tofu and place it in a tofu press (if you have one, which I do not) or wrap it in a paper towel and place between two plates. Rest a heavy object (book, juicer, pile of bricks perhaps) on top and let it squeeze out the moisture for at least 20 minutes, preferably longer.  You want the tofu firm and dry, sos that it will soak up you marinade.

Once pressed, cut the tofu into cubes and place in a container with agave nectar, 1 tbsp tamari, 1 tsp garlic powder, 1/2 tbsp sriracha, and 1 tsp sesame seeds. Shake well to coat the tofu and let it sit for about 20 minutes or longer again.

While the tofu is marinating, cut your brussels in half and heat a pan with the remaining coconut oil. Add you sprouts to the pan over medium-high heat. cook until browned and flip over. You want them to get crispy and remain a little firm. Once you flip them, add the rest of the garlic powder and tamari to the pan. If needed, you can add extra tamari. Add in the tofu and brown the sides to get crispy. Once everything is cooked through, remove from the pan.

Scoop you rice into two bowls and serve your brussels and tofu on top. You can top it off with the remaining sriracha sauce. grab your chopsticks and enjoy!

I promise, with the right flavors, the right ingredients, and a less mushy way of cooking them, you too can love Brussels Sprouts 🙂

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