Crispy Spicy Tofu and Roasted Brussels Sprouts Salad

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:

1. 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.

2. In the meantime, toss the tofu with 2 tsp nutritional yeast.

3. 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).

4. In a bowl, mix together the hot sauce and 2 tsp nutritional yeast. Toss the tofu with the sauce until fully coated.

5. In 2 separate bowls, split the spinach, roasted Brussels sprouts, grains, and dressing. Toss together, and top with the spicy tofu.

6. Enjoy!

Let me know what you think in the comments below!

Baked BBQ Tofu Veggie Salad - Vegetarian + GF

Do you ever picture something as just mediocre in your head? You don't really have expectations either way. Sure, it could be good but probably nothing to write home about. That's kind of how I was imagining this salad. I love all of the ingredients, and I knew they'd taste good together. But this was literally a throw together meal that I had no intention of posting the recipe to. Well, I had the first bite, and it was immediately apparent that this bad boy was going on the blog!

Not sure why I even doubted it in the first place. It's got Brussels, sweet potato, avocado, and my absolute favorite condiment - BBQ sauce. So there was really no going wrong. Plus it's vegetarian (easily made vegan by swapping the dressing) and gluten free, so it's the perfect fit for anyone in your life!

Here's What You'll Need:

-8 oz spinach or spring mix
-1 sweet potato, cut into 1/2 in cubes
-2 tbsp avocado oil, separated
-14 oz block of firm tofu, pressed and cut into pieces about 1/2" in thick and 1 in long
-1 bundle of Brussels sprouts (about 2-3 cups), bottoms removed and halved
-1/2 cup cooked sweet corn kernels
-20 cherry tomatoes, halved
-1 avocado, cubed
-1/2 tsp sea salt, separated
-1/2 tsp black pepper, separated
-1/8 tsp tsp garlic powder
-1/8 tsp chili powder
-1 cup Simple Girl Sugar-Free Carolina Style BBQ Sauce
-1/4 cup Plain Greek Yogurt (I used this one)
-1/4 tsp dried cilantro
-1/4 tsp lime juice

Serves 4

Instructions:

1) Marinate your tofu in the BBQ sauce for at least 30 minutes.
2) Preheat your oven to 450 degrees.
3) Toss your sweet potato pieces with 1 tbsp avocado oil, 1/4 tsp sea salt, 1/4 tsp pepper, the garlic powder, and the chili powder. Spread on baking sheet.
4) Toss your Brussels Sprouts with 1 tbsp avocado oil, 1/4 tsp sea salt and 1/4 tsp pepper. Spread on a baking sheet.
5) Place your marinated tofu on a greased (or parchment-lined) baking sheet, and top each with a little of the extra BBQ sauce. Save extra BBQ sauce (there should be a decent amount).
6) Bake the sweet potato, Brussels sprouts, and tofu in the preheated oven for 15 minutes.
7) Remove the tofu and sweet potato, and continue to cook the Brussels for an additional 5-10 minutes until slightly browned and softened.
8) In a bowl, mix together, 1/2 cup of the remaining BBQ sauce, Greek yogurt, cilantro, and lime juice to create the dressing.
9) Either mix together the spring mix, sweet potato, Brussels sprouts, corn, tomatoes, and avocado in a large bowl, or split each evenly between 4 serving bowls.
10) Top with tofu, and drizzle on the dressing.
11) Serve and enjoy!

Let me know what you think in the comments below!

Sweet and Spicy Baked Tofu Collard Wrap

So I recently tried this Sweet and Spicy Table Sauce by Rootz Sauce, and it is absolutely divine. It's a delicious sweet sauce that packs a punch, hence the name. I was wondering what I wanted to put it on first, and tofu came to mind. Tofu essentially tastes like whatever you put on it, so this would really showcase the sauce. Toss it with some veggies, and we have ourselves a delicious, vegan meal.

Here's What You'll Need:

-One 14 oz package of firm tofu, pressed and chopped into cubes about 1 cm x 1 cm
-1/4 cup Rootz Sweet and Spicy Table Sauce
-1 tbsp arrowroot powder (optional)
-3 collard green leaves
-1 bell pepper, sliced
-1 cup alfalfa sprouts

Pre-instructions: If you don't know what it means to press the tofu, you want to remove most of the moisture from the block before chopping it. You can use a tofu press which I highly recommend investing in if you cook with tofu relatively regularly. You can also just place a heavy object, like a large can or a book on a cutting board on top of the tofu. You should press the tofu for about 15-20 minutes.

Instructions:

1) Preheat your oven to 400 degrees.
2) Toss the tofu cubes in the arrowroot powder and then the Sweet and Spicy Table Sauce. You can skip the arrow root powder if you'd like or if you won't be serving immeditately. It just helps to crisp the tofu a bit.
3) Cook the tofu in the preheated oven for 20 minutes.
4) Place 1/3 of the tofu in the center of each collard green.
5) Add 1/3 of the bell pepper and sprouts to each collard green.
6) Wrap the greens by folding in the bottom and top and rolling.
7) Cut each wrap in half, serve, and enjoy!

You can also add some additional sauce to the wrap or serve it on the side as a dipping sauce. I actually highly recommend it because that sauce is pretty darn good. Let me know what you think in the comments below!