vegetarian | gluten free | dairy free | egg free

30 minutes or less

What You’ll Need:

1 pound Brussel sprouts, shaved

1 block extra firm tofu, drained

3 Tbsp olive oil

sea salt & black pepper to taste

parchment paper or a silicone mat

For the chili sauce:

3 Tbsp Tamari

2 Tbsp honey, local to your area

1 Tbsp Sriracha

For serving:

roasted, unsalted peanuts

Preheat oven to 425*.

Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Apply gentle pressure on the top plate to begin to release water. Set aside.

Toss shaved brussels in olive oil. Spread evenly on a sheet pan lined with parchment paper or a silicone mat.

Slice tofu into logs, and nestle inside the brussels on the pan. Top with salt & pepper.

Pop into the oven and roast for 25 minutes.

While the sheet pan works its magic, whisk together ingredients for the chili sauce in a small bowl.

Drizzle prepared brussels & tofu with chili sauce.

Sprinkle with peanuts just before serving.

Serves 2