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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/

Reader Interactions

Comments

  1. Stacia says

    I am excited to try this!! I am new to cooking Tofu I didn’t know they had Sprouted Tofu. I found this on pinterest and I see you are near the area I live. That is amazing! Hope to meet you one day in real life. Aloha! Stacia

    • Kris Kelly says

      Hi Stacia,

      Yes…organic, sprouted tofu is available at Trader Joe’s and most natural foods stores in San Diego. Happy you liked this recipe and hope to bump into each other while tooling around San Diego.
      Best,
      Kris Kelly