Recipe from Spring 2018 Seminar Lunch


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


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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