Roasted Balsamic Tofu With Brussels Sprouts Recipe

Ingredients

For the Tofu & Sprouts

• 1 block tofu, sliced 
• 1 tbsp avocado oil infused with garlic 
• 3 tbsp balsamic glaze
• 1 tbsp Kamahi honey 
• 2 garlic cloves, minced
• 1 tbsp oregano, chopped 
• 3 cups brussel sprouts, washed and cut into halves
• Pinch of salt

For the Pesto Rice

• Microwave pouch of brown whole grain rice 
• ½ jar basil pesto 

To serve

• ½ cup brazil nuts, chopped and toasted 
• Bunch mini leaf basil, roughly chopped 

Method

1. Preheat oven to 210C. Toss tofu and brussel sprouts in avocado oil infused with garlic, balsamic glaze, kamahi honey, garlic and oregano. Bake for 30 minutes until golden, flipping halfway through. 
2. Heat the rice for 90 seconds in the microwave. Spoon in 2 tbsp of basil pesto and stir to combine. 
3. Top the rice with the balsamic tofu and sprouts, chopped toasted brazil nuts, an extra dollop of pesto and some fresh mini basil leaves. Devour!