Jamie says: When I saw this stalk of Brussels sprouts at the farmers’ market, I just had to buy it. I mean, have you ever seen anything like this before?
I’ve never seen anything quite like it. Brussels sprouts have always come in a Styrofoam tray with plastic wrap and price sticker on top, but not these…
I wasn’t too sure what I was going to do with them, but it all came together when it got close to dinner time. I made…
The flavors and textures complemented each other quite nicely- sweet and salty; crunchy and soft.
It was simple and delicious. I looked back through some of our old blog posts and realized K and I actually made something very similar a couple of years ago. I’m sure I will make ’em again, too.
Sesame Honey Garlic Tofu and Brussels Sprouts
- 1 stalk brussels sprouts
- 14 oz extra firm tofu (NaSoya TofuPlus)
- 2 Tbsp canola oil
- 2 Tbsp plus 2 tsp honey, divided
- 1/4 tsp fine sea salt
- 1 Tbsp sesame seeds
- Preheat oven to 375°F. Rinse Brussels sprouts under running water. Cut Brussels sprouts from stalk. Cut hard base off each Brussels sprout and slice in half. Rinse again and remove any bad leaves. Pat dry with a clean paper towel and place in a baking dish.
- Place tofu on a cutting board with paper towels on top. Press to remove some moisture. Cut tofu into large bite-sized pieces.
- Drizzle with canola oil and 2 Tbsp honey. Sprinkle with sea salt and sesame seeds. Bake for 45 minutes or until soft and tofu is golden brown. Drizzle with reserved honey and add sea salt to taste. Enjoy!
- Nutrition note: Just four Brussels sprouts provides you with 120% of the Daily Value for vitamin C and 12% of the Daily Value for fiber, according to Fruits and Veggies More Matters. Wow, these little guys are powerful!