Before I get to the challenge that lies ahead with some recipes that have been proposed in the previous blog post comments, I wanted to just make something simple. I haven’t made this before, but I think that it came out well enough to share. It is actually a 100% vegetarian dish. I thought about making some pan seared lamb chops with it, bit opted to do this more quickly, and only use one pan.
Ingredients:
1 lbs Brussels Sprouts
1 Contained (16 oz) extra firm tofu
3 Tbl Sugar
3 Tbl Olive Oil
Salt
Pepper
2 garlic cloves minced
1/3 cup diced and toasted walnuts
Preheat oven to 350 and place walnuts on baking sheet. Cook for 3-5 minutes, watch to prevent burning.
Prepare brussels sprouts by removing bottom and any bad outer leaves. Slice into thin slices (about 4 per sprout if they are large). Set aside. Slice tofu into thin 1″ slices and then in half into smaller cubes. Heat olive oil in large pan on medium heat and add tofu and salt, to taste, and cook until browned on both sides. About 10 minutes.
Add garlic and walnuts and cook for 2 minutes. Lower heat to low/medium and add sugar. stir and move tofu around to avoid burning. Allow tofu and walnuts to become coated in sugar. Remove from heat and set aside on plate. To keep warm, place plate with tofu into now cooled oven.
Toss Brussels sprouts into pan with a bit more salt and pepper. Raise heat to medium and cook until they begin to brown or are tender.Place on plate and top with tofu and walnuts. Enjoy!
*Additional Note: The above ingredients can be altered to availability and personal preference. Pecans could be substituted for walnuts, and scallops could be used instead of tofu.*
