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Teriyaki Brussels and Tofu Bowls

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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.

Teriyaki-Brussels-and-Tofu-Bowls
Teriyaki-Brussels-and-Tofu-Bowls

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.  
  • Convinced?  
    • 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!

Teriyaki-Brussels-and-Tofu-Bowls

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

Teriyaki-Brussels-and-Tofu-Bowls

Teriyaki Brussels and Tofu Bowl
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Ingredients
  1. 1 cup Lotus Foods Organic Madagascar Pink Rice, prepared according to package directions (This amount will yield 4 servings)
  2. 1 container Trader Joe's Organic Sprouted Tofu, drained and cut into 1/4" squares
  3. 1 package Trader Joe's Brussels Sprouts, rinsed, trimmed (removing any slightly browned outer leaves) and quartered.
  4. 1/2 yellow onion, thinly sliced
  5. 2 large carrots, sliced into half moons
  6. 2 scallions, chopped for garnish
Teriyaki Marinate for tofu & brussels
  1. 1 cup fresh diced pineapple
  2. 3 tablespoons tamari (or coconut aminos)
  3. 1 tablespoon 7 Sources oil
  4. 4 tablespoons rice vinegar
  5. 2 tablespoons maple syrup
  6. 2 cloves garlic, pressed
  7. 1 tablespoon freshly grated ginger
  8. Optional: Sauerkraut Sauce
  9. 1/4 cup beet kraut (I typically use Farmhouse Culture Ginger Beet Kraut)
  10. 1 heaping tablespoon raw tahini
  11. 1 tablespoon maple syrup
  12. 1 tablespoon freshly grated ginger
  13. 1-2 tablespoons tamari
Instructions
  1. Prep tofu by draining and patting dry with clean cloth.
  2. Cut into 1/4" squares.
  3. 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.
Prepare Teriyaki Marinate
  1. Using a high speed blender, add all marinate ingredients and blend to liquid.
  2. Place tofu in shallow dish. Pour marinate over tofu to coat. Refrigerate 4 hours or overnight.
  3. Preheat oven to 375 degrees F.
  4. 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.
  5. Note: Save excess marinate for roasted veggies.
  6. Bake 15-20 minutes. Flip tofu over and continue baking until tofu is firm and slightly brown. Approximately 10-15 more minutes.
  7. Prep Brussels sprouts, carrot and onion.
  8. Place veggies in a large bowl and pour remaining marinate over veggie mix. Lightly salt and pepper to taste.
  9. Toss to coat.
  10. 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.
  11. Prep Sauerkraut Sauce by adding all ingredients to a food processor or high-speed blender.
  12. (beet kraut, raw tahini, maple syrup, grated ginger, tamari). Add water if needed for desired consistency.
Serving
  1. Divide rice into 4 bowls.
  2. Add roasted veggies, baked tofu, and scallions.
  3. Drizzle with optional sauerkraut sauce for a very pink and pretty presentation.
  4. ENJOY!
Notes
  1. vegan, gluten-free, dairy-free
  2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
https://goofyfootfoods.com/