Marinated tofu & Brussels sprouts
This delicious & super easy recipe is driven by the ginger and tamari marinade that gives crispy tofu a sweet and savory winter coat and that gives tofu its browned edges to keep it soft and tender inside.
Tofu: moisturizes joints & skin, it improves elasticity of blood vessels for heart health and its cooling properties are soothing and relaxing to FIRE Mind & Body Types.
Brussel sprouts: support the immune system thanks to their high content of anti-oxidants and they tend to be very much low in calories yet much filled with plenty of nutrients.
AIR: Yes I FIRE: Yes I EARTH: Yes
AIR + FIRE: Yes I FIRE + EARTH: Yes I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes
Serves 4 l Difficulty: easy l Prep time: 15min l Total time: 35min
Ingredients
1 cup basmati rice or farro
Pink Himalayan salt
1 14-oz. block extra-firm tofu
1.5” piece ginger, peeled, finely grated
2 tablespoon tamari or low-sodium soy sauce
2 tablespoon fish sauce
1 teaspoon ground cumin
12oz. brussels sprouts, trimmed, halved through
4 tablespoon olive oil, divided
Half lemon
⅓ cup chopped parsley or cilantro
Steps
Preheat oven to 425° and cook rice in salted boiling water following package instructions.
While rice is cooking, cut tofu lengthwise to create 2 wide, flat slabs. Pat dry with paper towels to remove as much moisture from surface as possible. Arrange in a single layer in a large shallow bowl.
Blend together ginger, tamari, fish sauce and cumin in a small bowl. Pour half of marinade over tofu and gently turn to coat evenly.
Toss brussels sprouts with 2 tablespoons of oil and remaining marinade on a large rimmed baking sheet to coat well; season with salt. Cook until deeply browned in spots, 20–25 minutes.
Heat 2 tablespoon of oil in a large nonstick skillet over medium-high. Cook tofu, undisturbed, until dark brown and very crisp, about 4 minutes. Carefully turn over and cook on other side until dark brown and very crisp, about 2 minutes.
Divide rice and tofu evenly among bowls. Scatter brussels sprouts mixture on top and grate lemon zest over vegetables, then squeeze juice over. Add parsley.
