Description:
Recipe from Summer 2018/19 issue of True Natural Health – 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.
