Baked Brussels Sprouts with Marinated Tofu
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g Brussels sprouts
- 100 g tofu, smoked
- 1 tablespoon balsamic vinegar, white
- 3 tablespoon olive oil
- 1 pinch (s) sugar
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ pepper, freshly ground
- 1 teaspoon oregano
- 1 clove garlic
- 80 g cheese, (Edam)
Print Recipe
Pin Recipe Instructions
- Cut the tofu into approx. 0.5 cm cubes. Peel the garlic and chop or press into fine cubes. Mix together with the balsamic vinegar, olive oil and spices. Pour this marinade over the tofu and stir well. Set the tofu aside for the marinade to take effect.
- Now the oven can be heated up (200 ° C).
- Clean the Brussels sprouts and cut them crosswise on the stalk (so that the Brussels sprouts are evenly cooked). Put in salted water and when the water boils let the Brussels sprouts cook for about 5 minutes. It should still be pleasantly firm to the bite.
- Drain the Brussels sprouts and place in a baking dish. Spread the tofu evenly over the top with the liquid. Sprinkle the whole thing with cheese and bake in the oven at 200 ° C for 15-20 minutes.
- The tofu and cheese make you feel full. The baked Brussels sprouts are even finer if you sprinkle them with sunflower seeds or pine nuts.
- And another note:
- Unfortunately, I only had dry oregano, I can imagine that it tastes good with fresh herbs.
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