Saturday, February 5, 2011

Tofu with Brussels Sprouts and Apples

So this is a dish that contains two ingredients that most people avoid, but that's a shame.  This is one of the first times where I actually enjoyed the tofu I cooked.  And the bitterness of brussels plays nicely with the maple syrup.  However, I thought the dish as a whole was a little bland, so I would probably add more garlic next time.  For the record, I halved the amount of brussels and apples to make it for one, since it doesn't work well for leftovers (but 4oz of tofu is roughly a serving, I may have used slightly less than that).  However, I set aside the other half for a quick already prepped dinner on Monday after my run.

But it's a healthy, quick and tasty (vegan) dinner.  I found it as a one pan recipe on 101 cookbooks.  I did  prep everything a little ahead so that I could cut up the tofu and let it dry on a cloth for a little while and then it came together quickly when I decided I was hungry.  I just ate it with some sourdough bread that was on sale.  I was planning on having chili tonight, but decided that was probably too similar too my lunch and dessert, which I'll post about in a little bit.  But my point is that sourdough bread is not the ideal accompaniment.  I'll make chili tomorrow.
1 large, crisp apple, cut into bite-sized wedges
1 lemon, juice only
4 ounces extra-firm tofu cut into tiny-inch cubes (see photo)
a couple pinches of fine-grain sea salt
a couple splashes of olive oil
2 medium cloves garlic, minced
a scant tablespoon of maple syrup
1/3 cup pine nuts, toasted and chopped (I used walnuts because I already had them toasted and they are cheaper, but I didn't chop them)
12 ounces (3/4 pound). brussels sprouts, washed and cut into 1/8-inch wide ribbons
Soak the apples in a bowl filled with water and the juice of one lemon.
Cook the tofu in large hot skillet with a bit of salt and a splash of oil. Saute until golden, about 4 minutes. Stir in the garlic, wait a few seconds, now stir in the maple syrup, and cook another 30 seconds or so. Drain the apples, and add them to the skillet, cooking for another minute. Scrape the apple and tofu mixture out onto a plate and set aside while you cook the brussels sprouts.
In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
Stir the apple mixture back into the skillet alongside the brussels sprouts 1/2 of the pine nuts - gently stir to combine. Remove from heat and enjoy immediately sprinkled with the remaining pine nuts. This isn't a dish you want sitting around, the flavors change dramatically after ten minutes or so, and I think that is part of the reason brussels sprouts get a bad rap. Even I don't like them after they've been sitting around.
Serves 2 - 3 as a main, 4 as a side.


  1. this is definitely the kind of thing Anita and I would make...gonna have to try this!

  2. I discovered it is better with pecans.

  3. Interesting combination of ingredients. I have never had tofu with apples....