Life has been pretty crazy around here between traveling to Montreal, Neil’s busy work schedule, visiting family, baby yoga with E and trying to work. We also just ended our CSA this past week and now I’m trying to make the transition back to shopping on the weekend instead of in the middle of the week. Well this weekend I did a horrible job and today we ended up with beets, onions and sprouts (not the best combo, eh?). So it was off to the market after picking Neil up from work, which means our day just got longer.
By the time we got the market I knew I would have to pick up something quick and healthy for us to eat for dinner because as soon as we got home we would need to start our bedtime routine. E had been fussy all day I anticipated it would take longer than usual to get her to bed (and I was right) so I needed something quick. I decided that I wanted to make a dish with Green Giant Seasoned Steamers Brussels Sprouts with Sea Salt & Black Pepper. They are quick, easy, healthy and I love Brussels Sprouts.
I was inspired by the sea salt and black pepper seasoning on the Brussels Sprouts and decided to make an Asian inspired salt and pepper tofu dish with Brussels Sprouts and I threw some onions and mushrooms into the mix just to bulk up the dish. I served it over quinoa and overall it only took about 20 minutes to throw it all together and it was delicious!
Salt and Pepper Tofu with Brussels Sprouts
- 14oz extra firm tofu, drain, pat dry and cut into cubes
- 1 tablespoon + 2 teaspoons coconut oil, divided (you can use canola oil as well)
- 2 tablespoons cornstarch or arrowroot powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 small onion, halved and thinly sliced
- 6-8 button mushrooms, sliced
- 2 tablespoons rice wine or sake
- 1 package Green Giant Seasoned Steamers Brussels Sprouts with Salt & Pepper
- 2 garlic cloves, minced
- 1 tablespoons reduced sodium soy sauce
- 1 teaspoons sambal olek or sriracha (optional)
- 4 servings of your favorite grain (brown rice, quinoa, soba noodles, ect)
Steam the Brussels Sprouts for 3 minutes according the packages directions and then slice in half; set aside. In a medium bowl toss together the cornstarch, salt and pepper. Add the tofu to the mixture and toss to coat. Heat 1 tablespoon of oil in a large skillet (preferably a cast iron pan). Add the tofu to the skillet and cook until browned, 7-10 minutes. Remove the tofu from the pan and set aside. Add the remaining oil to the skillet and then add the onions and mushrooms, cook for two minutes. Stir in the rice wine, scrapping up the bits from the bottom of the pan, cook for a minute. Add the Brussels Sprouts and garlic to the pan and stir to combine. Add the soy sauce and sambal olek; stir to combine and cook for 2 minutes. Add the tofu back to the pan and stir to combine. Serve over your favorite whole grain.
Neil and I both loved the dish and Neil couldn’t stop talking about how we needed to get more of the Brussels Sprouts to have on hand for dinner.
Seasoned Steamers™, a new line of Green Giant® vegetables, gives you unexpectedly delicious taste in every vegetable bite. These chef-inspired, seasoned vegetables come in six new varieties ranging from smoky roasted cues to ethnic inspired flavors. By roasting, seasoning and freezing individual pieces, our vegetables lock in flavor so delicious, your family will ask for more. In less than 8 minutes, your family can enjoy new Seasoned to Delicious™ Seasoned Steamers™.
Disclosure: Compensation was provided by General Mills via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of General Mills.