- Dinner
Tofoo with Maple and Sesame Brussels Sprouts
- Serves: 4 people
- Prep: 20 mins
- Cooking: 45 mins
![](https://tofoo.co.uk/wp-content/uploads/2020/06/tofoo-with-maple-and-sesame-brussels-sprouts.jpg)
Ingredients
- 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 Marinade
- 1 Garlic Clove (Chopped)
- ½ tsp Ground Ginger
- 2 tbsp. Maple Syrup
- 1 tbsp. Soy Sauce
- ½ tsp Sesame Oil
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
Get started
- Preheat oven to 200°C.
- Prepare the Brussels sprouts by removing any discoloured leaves and slicing in half.
- Drizzle the olive oil and sprinkle some salt over the sprouts and bake on a baking tray for 30 mins.
- Cube the Tofoo and drizzle with olive oil and soy sauce, and coat in cornflour.
- Arrange on a baking tray and bake for 25 mins.
- Begin to cook the rice in boiling water.
- 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.
- Drain the rice once cooked.
- 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.
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Love them or hate them, give the Brussels sprouts and Tofoo bowl a try ñ the sweet maple kick works so well!