Main Ingredients

Suitable for Vegans

280g Naked/Smoked Tofoo

700g Brussels sprouts

1 ½ tbsp olive oil

Sea salt

1 tbsp olive oil

1 tbsp soy sauce

1 tbsp cornflour

2 cups of rice

For the Glaze

¼ cup soy sauce

3 tbsp maple syrup

2 tbsp rice vinegar

2 tsp sesame oil

1 chilli

1 clove of garlic (Chopped)

To Garnish

1 bunch of fresh coriander (Roughly Chopped)

2 tbsp sesame seeds

Previous Recipe
Next Recipe

Tofoo with Maple and Sesame Brussels Sprouts

Serves 4 • Prep 20 min • Cooking

Tofoo with Maple and Sesame Brussels Sprouts
Main Ingredients

Suitable for Vegans

280g Naked/Smoked Tofoo

700g Brussels sprouts

1 ½ tbsp olive oil

Sea salt

1 tbsp olive oil

1 tbsp soy sauce

1 tbsp cornflour

2 cups of rice

For the Glaze

¼ cup soy sauce

3 tbsp maple syrup

2 tbsp rice vinegar

2 tsp sesame oil

1 chilli

1 clove of garlic (Chopped)

To Garnish

1 bunch of fresh coriander (Roughly Chopped)

2 tbsp sesame seeds

Method

Underline

1. Preheat oven to 200°C.

2. Prepare the Brussels sprouts by removing any discoloured leaves and slicing in half.

3. Drizzle the olive oil and sprinkle some salt over the sprouts and bake on a baking tray for 30 mins.

4. Cube the Tofoo and drizzle with olive oil and soy sauce, and coat in cornflour.

5. Arrange on a baking tray and bake for 25 mins.

6. Begin to cook the rice in boiling water.

7. Meanwhile, make the glaze; in a small pan, mix together all the glaze ingredients and bring to the boil. Simmer for 10 mins to thicken.

8. Drain the rice once cooked.

9. To serve, arrange the rice on 4 plates, add the Tofoo and sprouts to each plate and drizzle with the glaze. Sprinkle over the sesame seeds and coriander.