Crispy tofu AND brussels sprouts?! Yes, please! That’s the best way to enjoy two of my favorite foods. Add in some heat, warm grains, and a delicious creamy dressing, and you have yourself the perfect cozy fall salad. This salad is a delicious mix of textures and flavors, and, trust me, it’s going to a be a favorite you’ll be making over and over again! It’s also super versatile and can be made gluten free or vegan depending on your grain and dressing choice. Let’s get to it!
Here’s What You’ll Need:
1 bunch of brussels sprouts, de-stemmed and sliced
7 oz tofu, pressed and cut into 1” cubes
4 tsp nutritional yeast, separated
1/4 cup hot sauce of choice
4 cups spinach (or salad greens of choice)
1/2 cup whole grain medley, wild rice, or grains of choice
1/4 cup Organic Girl White Cheddar Ranch Style Dressing (or dressing of choice)
Instructions:
Toss the brussels sprouts with enough avocado oil to coat them, sea salt, and pepper, and roast in the oven for 15-20 mins at 450 degrees until crispy.
In the meantime, toss the tofu with 2 tsp nutritional yeast.
Heat a pan with just enough avocado oil to coat the bottom over high heat. Once hot, turn down to medium high and add the tofu (it should sizzle immediately). Cook, rotating the tofu every 2-3 mins until all sides are crispy (~12-18 mins total).
In a bowl, mix together the hot sauce and 2 tsp nutritional yeast. Toss the tofu with the sauce until fully coated.
In 2 separate bowls, split the spinach, roasted Brussels sprouts, grains, and dressing. Toss together, and top with the spicy tofu.
Enjoy!
Let me know what you think in the comments below!