Recipe from Spring 2018 Seminar Lunch
This is an easy recipe to make.
1 kg Brussel sprouts
500 gm firm tofu
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.