Description:

Recipe from Spring 2018 Seminar Lunch

Ingredients

This is an easy recipe to make.

1 kg Brussel sprouts

500 gm firm tofu

Balsamic reduction

Olive oil

Sea salt and pepper to taste

Method

In oven on high, roast Brussel sprouts with oil, salt and pepper to get a little char on them. Cut tofu into small cubes, about the same size as the Brussel sprouts. Pan-fry the tofu for a nice brown outside. Place all on a plate with some fresh raw baby spinach and drizzle over balsamic reduction.

 

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