Vegan Honey Mustard Tofu and Brussels Sprouts
This Vegan Honey Mustard Tofu and Brussels Sprouts is a delicious way to enjoy tofu.
Ingredients
Brussels
- 12-14 brussels - stems removed and halved
- salt/pepper to taste
Tofu
- 1 tablespoon soy sauce or aminos
- 1 block tofu - drained pressed and cubed
- 1 tablespoon oil
- 1 tablespoon arrowroot powder/starch or cornstarch
Sauce
- 2 garlic cloves - minced
- ¼ cup vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons mustard
- 2 tablespoons maple syrup or honey honey is not vegan
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoons arrowroot powder
other optional ingredients
- cooked grain of choice
- fresh chopped scallions or cilantro for topping
Instructions
- Preheat oven to 425 degrees.
- Toss brussels in oil and salt/pepper. Place brussels on a lined sheet pan. Toss tofu in oil, starch and soy sauce. I put my tofu in a bowl and shook it to really get it coated. Add tofu to sheet pan with brussels. Roast for 30-35 minutes.
- When your tofu and brussels are almost done cooking, start your sauce. Add all sauce ingredients to a bowl and whisk until smooth. Pour sauce into a sauce pan over medium high heat. Stir until thickened, this will take 2-3 minutes.
- Remove sauce from heat and toss with brussels and tofu. Serve with grain of choice if using.
Notes
This makes 2-3 servings
Nutrition
Calories: 394kcalCarbohydrates: 39gProtein: 25gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 0.03gSodium: 1830mgPotassium: 581mgFiber: 7gSugar: 16gVitamin A: 933IUVitamin C: 98mgCalcium: 342mgIron: 5mg
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