Plant Based RD· by Catherine Perez

Roasted Shredded Brussels Sprout Salad with Crispy Tofu

Name: Roasted Shredded Brussels Sprout Salad with Crispy Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 3, 3 servings
Cuisine: american
Ingredients: 1 tbsp nutritional yeast; 1 tbsp stone-ground corn meal; 1/2 tsp dry thyme or 6 sprigs fresh thyme, destemmed; 1/2 tsp dry rosemary or 1 tsp fresh, minced; 2 tsp garlic powder, divided; 1/2 tsp dry onion powder; 1 1/2 tbsp reduced sodium soy sauce; 2 tbsp avocado oil; 1, 400g block of extra firm tofu, drained and pat dry with a clean towel; 1 lb brussels sprouts, cleaned, trimmed and thinly sliced; 2 tsp maple syrup (optional); 1 shallot, sliced; 7 stems of Lacinato kale, stems removed and chopped (optional); Salt and pepper; 3 tbsp balsamic glaze; 2 tsp of lemon juice (about 1/4 of a medium lemon); 1/2 tsp Dijon mustard; 1/4 tsp red pepper flakes; Dried fruit of choice; Pepitas or chopped pistachios

Nutrition Facts

Per serving · recipe makes 3 · 45m total

Servings

Calories

20% of a 2,000 cal day

406KCAL

Protein

23g46% DV

% DAILY VALUE

Total Fat20g

25%

Saturated3g

14%

Unsaturated17g

—

Total Carbs42g

15%

Fiber9g

34%

Total Sugars18g

—

incl. Added Sugars3g

Starch14g

—

Sodium652mg

28%

% Daily Value is based on a 2,000 calorie day.

A hearty salad of roasted shredded brussels sprouts and kale topped with crispy tofu and pistachios, dressed with a balsamic maple glaze. The combination of roasted vegetables, protein, and tangy-sweet dressing makes this a filling meal on its own. Serve it as a vegetarian main course for lunch or dinner, especially in fall.

Ingredients

3 SERVINGS

1 tbspnutritional yeast
1 tbspstone-ground corn meal
½ tspdry thyme — dried, or fresh thyme
½ tspdry rosemary — dried, or fresh, minced rosemary
2 tspgarlic powder — divided
½ tspdry onion powder — dried
1½ tbspreduced sodium soy sauce
2 tbspavocado oil
400 gextra firm tofu — drained
1 lbbrussels sprouts — cleaned, trimmed, thinly sliced
2 tspmaple syrup — optional
1shallot — sliced
7Lacinato kale — stems removed, chopped, optional
Salt and pepper
3 tbspbalsamic glaze
2 tsplemon juice — ¼
½ tspDijon mustard
¼ tspred pepper flakes
Dried fruit of choice
Pepitas — or chopped pistachios

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

45m total

Read the method on Plant Based RDCatherine Perez’s original page

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mainamericansaladtofudairy freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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