What’s in our vegan bowl tonight? We’re serving up my Teriyaki Brussels and Tofu Bowls made with sprouted tofu, roasted Brussels sprouts and caramelized onion. A filling vegan meal with a teriyaki twist made specifically for fall. We’ve even added a semi-homemade colorful drizzle on top, created with Farmhouse Culture’s Ginger Beet Kraut. A beautiful addition providing color and probiotic power.
What’s the Deal with Brussels Sprouts
- Okay, first let’s discuss the strong smell, or should we say the elephant in the room (or grocery aisle), that causes a stubborn resistance to these modest mini cabbages.
- Brussels sprouts get their strong odor from a group of active compounds called glucosinolates. Glucosinolate is a sulfur containing compound with health benefits, especially when it comes to preventing certain types of cancer.
- Still not convinced?
- Brussels sprouts also contain indole-3-carbinol, a phytochemical that helps eliminate excess estrogens, and may be beneficial for reducing the risk of estrogen-dependent cancers. (breast, endometrial, and ovarian)
- Brussels also provide a tremendous dose of vitamins K and C, beneficial for both bone health and collagen production.
- Brussels require you to chew, chew, chew your food. A very good thing when it comes to weight control and feeling satiated.
- If not, try the recipe below and let me what you think. I believe roasting Brussels sprouts brings out a sweetness that will keep you coming back for more. ENJOY!
Key Ingredient Transparency:
Sprouted Tofu: Trader Joe’s Encinitas
Brussels Sprouts, colorful organic carrots, and organic yellow onion: Trader Joe’s Encinitas
Beet Kraut Sauce: Starts with a base of Farmhouse Culture Ginger Beet Kraut
- 1 cup Lotus Foods Organic Madagascar Pink Rice, prepared according to package directions (This amount will yield 4 servings)
- 1 container Trader Joe's Organic Sprouted Tofu, drained and cut into 1/4" squares
- 1 package Trader Joe's Brussels Sprouts, rinsed, trimmed (removing any slightly browned outer leaves) and quartered.
- 1/2 yellow onion, thinly sliced
- 2 large carrots, sliced into half moons
- 2 scallions, chopped for garnish
- 1 cup fresh diced pineapple
- 3 tablespoons tamari (or coconut aminos)
- 1 tablespoon 7 Sources oil
- 4 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 2 cloves garlic, pressed
- 1 tablespoon freshly grated ginger
- Optional: Sauerkraut Sauce
- 1/4 cup beet kraut (I typically use Farmhouse Culture Ginger Beet Kraut)
- 1 heaping tablespoon raw tahini
- 1 tablespoon maple syrup
- 1 tablespoon freshly grated ginger
- 1-2 tablespoons tamari
- Prep tofu by draining and patting dry with clean cloth.
- Cut into 1/4" squares.
- Note: I typically remove excess moisture from my tofu squares by placing the cut squares between two clean towels and then placing a heavy iron skillet on top for about 15 minutes. This helps remove excess liquid and allows the tofu to better absorb my marinate.
- Using a high speed blender, add all marinate ingredients and blend to liquid.
- Place tofu in shallow dish. Pour marinate over tofu to coat. Refrigerate 4 hours or overnight.
- Preheat oven to 375 degrees F.
- Using a parchment-lined baking sheet, lightly oil the surface. Remove each piece of tofu from the marinate and lay in a single layer on the baking sheet.
- Note: Save excess marinate for roasted veggies.
- Bake 15-20 minutes. Flip tofu over and continue baking until tofu is firm and slightly brown. Approximately 10-15 more minutes.
- Prep Brussels sprouts, carrot and onion.
- Place veggies in a large bowl and pour remaining marinate over veggie mix. Lightly salt and pepper to taste.
- Toss to coat.
- Lay veggies out on a baking sheet and place in hot oven (375 degrees F.) for about 20 minutes. I typically stir half-way through the cooking time. The Brussels should be slightly browned and the onions starting to caramelize.
- Prep Sauerkraut Sauce by adding all ingredients to a food processor or high-speed blender.
- (beet kraut, raw tahini, maple syrup, grated ginger, tamari). Add water if needed for desired consistency.
- Divide rice into 4 bowls.
- Add roasted veggies, baked tofu, and scallions.
- Drizzle with optional sauerkraut sauce for a very pink and pretty presentation.
- vegan, gluten-free, dairy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.