Balsamic Tofu Harvest Bowls

Recipe:

Crispy tofu, sweet potato and Brussels sprouts tossed in a sticky balsamic glaze

PLANT-BASED | GLUTEN FREE

Total time: 45 mins
Serves: 2

Crispy tofu, roasted Brussels sprouts, and sweet potato come together with a balsamic maple glaze for a dish that’s hearty, wholesome, and ready for the winter season. Perfect for those days when you need a healthy yet comforting lunch!

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INGREDIENTS

Vegetables + tofu:

• 1 medium sweet potato  

• 200g Brussels sprouts

• 1 pack extra-firm tofu

• 2 spring onions (thinly sliced)

• 1 clove garlic (thinly sliced)

• Olive oil, as needed

• 1 sachet microwaveable brown, red and wild rice

Sauce:

• 2 tbsp balsamic vinegar

• 2 tbsp soy sauce or tamari

• 2 tsp maple syrup

• 2 tsp wholegrain mustard

• 1/4 tsp red pepper flakes

• Salt as needed

• Black pepper as needed

METHOD

1. Preheat the oven to 180C

2. Cube your sweet potato and toss with a drizzle with oil, salt and pepper on a lined baking sheet. Roast for 15 minutes.

3. Meanwhile, trim and halve the sprouts. Place these on a second lined baking tray, drizzle with oil, salt and pepper. Toss to combine and arrange cut-side down and add into the oven with the sweet potatoes, roasting everything for 20-25 mins until tender.

5. Whilst the vegetables are roasting drain the tofu and cut it into small cubes.

6. Place the balsamic, soy sauce, maple syrup, mustard and chilli flakes in a small bowl and whisk to combine.

6. Heat 1 tbsp oil in a large nonstick pan over medium-high heat. Add the tofu in a single layer and season with 1/4 tsp salt. Let them cook, undisturbed, for 6-8 minutes, until crispy and golden-brown on the bottom.

7. Flip with tongs and season with another 1/4 tsp salt. Continue cooking until the second side until evenly crisp (6-8 minutes more).

8. Remove from the heat, add 2 tbsp of the sauce, and toss to coat.

9. Remove the roasted veggies from the oven. Combine the sweet potato, Brussels sprouts, sliced spring onion, and garlic on one tray. Drizzle with 3 tbsp of the sauce and toss to coat.

10. Heat the rice according to pack instructions and divide into bowls.

11. Top each bowl with the roasted veggies, crispy tofu, and drizzle with any remaining sauce.