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  • Writer's pictureDr. Morgan Winton, ND

Brussel Sprouts & Tofu

What a winter we've had so far in Toronto!  I've been hunkering down during all this snow & cold and wanting warm, cozy meals.  Just last week I was working from home and didn't want to drive to the grocery store in the snow storm so I had to make a meal with what I had already in the house.  As I've blogged about before, being a Naturopathic Doctor, I have my cupboard and often fridge stocked with lots of good basics so making a meal out of whatever is on hand isn't that hard for me usually.  Last week I was trying to use up brussels sprouts and tofu, and wasn't quite sure how I was going to make those go together... until I googled a recipe for brussels sprouts and tofu and some actually came up!  I ended up on a website called Cookie + Kate, and adapted her recipe for Roasted Brussels Sprouts & Crispy Tofu with a Honey-Sesame Glaze.  My whole family loved it, and they all thought that the tofu was fried even though I just baked it in the oven!  I served it with a grain mix.   I hope that you enjoy this slightly spicy treat on the next cold & snow day.

Brussels Sprouts

- 1.5 lbs, cut in half

- salt to taste

- 1 Tbsp olive oil


- 2 blocks of firm or extra-firm tofu, cut in chunks

- 1 Tbsp tamari

- 1 Tbsp cornstarch


- 1 tsp korean chili flakes (or sriracha is what the original recipe calls for)

- 1 Tbsp sesame seeds

- 3 Tbsp honey

- 2 Tbsp rice wine vinegar

- 1 Tbsp sesame oil

- 1 Tbsp tamari

- 1 Tbsp water

Preheat oven to 400F.

Toss tofu in tamari and then in cornstarch, arrange on a cookie sheet to bake.

Toss brussels sprouts in olive oil and salt, arrange on a cookie sheet to bake.

Bake both tofu & brussels sprouts for about 30 min at 400F, flipping them half way through the baking process.

Put all glaze ingredients into a pan and gently boil over medium heat until reduced by about half.

Place tofu and rice and brussels sprouts on a plate, pour the glaze over and enjoy!


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