Tuesday, October 4, 2016

Baked Tofu and Brussels Sprouts Recipe

I love Brussels Sprouts and now that they are fresh locally, I'll be eating a lot of them. I also try to cook simply and use the least amount of dishes and pots and pans as possible. Tonight my daughter requested baked tofu (recipe courtesy of Moosewood Restaurant slightly modified by me). Perfect! The Brussels sprouts would cook perfectly with the tofu and it's baking sauce. I forgot to take a photo, so will have to do it next time I make this dish.

Serves 4.

1 lb. extra firm sprouted organic tofu (or any firm or extra firm tofu of your choice), drained.
1 lb. or so small Brussels Sprouts, stems trimmed and cut in half
3 tablespoons Tamari or soy sauce of choice
2 tablespoons water
2 tablespoons sesame oil, dark sesame oil, or olive oil
2 teaspoons tomato paste
3 teaspoons seasoned rice vinegar (or 2 teaspoons rice vinegar plus 2 teaspoons honey or sugar)

Preheat oven to 375 degrees.
Cut tofu into 8 slices.
Combine tamari, water, oil, tomato paste and rice vinegar in a measuring cup.
Lightly oil the bottom of a large glass baking dish (9 x 13 or so)
Place tofu in dish and arrange sprouts around the tofu.
Pour sauce over the tofu and sprouts.
Bake uncovered for 15 minutes. Remove from oven, turn tofu and shake dish to distribute sauce.
Return to oven and bake 10 more minutes; remove, turn.
Return to oven and bake until sauce has mostly evaporated and tofu and sprouts are browned.

We like steamed rice or buckwheat noodles with this dish.