Maple Mustard Glazed Tofu & Brussels Sprouts

This entry was submitted to the Click February 2009 Cheese/Tofu event.  You can read more about Click, a monthly food photography event here.  Check out Jai and Bee’s site, Jugalbandi, for more info on the rules and how to participate!

Now what should I do with my new-found jar of delicious homemade mustard, you might ask. Well, how about a simple and fast one skillet recipe with all of my favorite things: tofu, brussels sprouts, mustard, maple syrup, balsamic vinegar. There, I just told you all the ingredients, actually.

You already know that I’m a huge fan of Heidi’s brussels sprouts. I love the technique, sautéed brussels with dry fried tofu, because it’s so simple and so fresh tasting, and with a bit of caramelization it adds the extra oomph the recipe would need otherwise. But being that it’s 20 degrees here and I just feel like I need heartier food, I decided that a nice maple-mustard glaze would be divine. And it was. The maple adds the sweetness I like in the original recipe, but the mustard adds a warm, tangy zing. I’ve made this twice in the past week and each time I just can’t get enough of it. It’s impossible to eat a normal-sized serving of this deliciousness.

The recipe uses half a tub of tofu (4 oz), so feel free to double the recipe. In that case though, remember to double the glaze. You want lots and lots of glaze!

Maple Mustard Glazed Tofu & Brussels Sprouts

4 oz firm or extra-firm tofu sliced into 1 inch strips
8 or 9 brussels sprouts sliced into fine strips (make 3 cuts lengthwise, turn the sprout 45 degrees, make three more cuts)
a splash of olive oil for cooking
1/4 cup homemade spicy mustard
1/4 cup maple syrup
1 tsp balsamic vinegar

Dry fry the tofu in a large skillet. See Vegan Yum Yum’s tutorial on how to dry fry.

While the tofu is cooking, slice up the brussels.

Mix the mustard, maple syrup, and vinegar together in a bow.

Once the tofu is completely cooked to your liking, add the brussels sprouts. Stir them into the tofu with a splash of olive oil for about 30 seconds. Immediately add the glaze to the skillet and stir the glaze into the tofu and brussels to cover all of it. Cover with a lid and let cook for 3-5 minutes or until the brussels are tender.

Serve immediately with bread or a grain of your choice.

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Comments
20 Responses to “Maple Mustard Glazed Tofu & Brussels Sprouts”
  1. VeggieGirl says:

    BRUSSELS SPROUTS!! My love.

  2. tahinitoo says:

    Beautifully enticing photo!!!! If I could just learn to like Brussels sprouts…

  3. jessy says:

    yuppers – your dish has all my favorites! brussels are my absolute favorite (kale & swiss chard make a close second) and i loooooove mustard, and pretty much anything maple glazed. mmmmmmmmm! i wish i was eating this dish for dinner tonight, we’ve got burritos planned, but i need to make this soon! sooooo awesome in sooo many ways! huzzah!

  4. DaviMack says:

    Ahh, you weighed in here just about half an hour too late: our tofu ended up mixed in beans & wrapped in chapati. 😉 Sounds yummy, though!

  5. Yum! I’ve run out of tofu! But tomorrow I’m gonna get some! This looks so yummy!

  6. allularpunk says:

    this looks so freaking delicious. i want this right now! i love mustard sauces! and brussels sprouts AND tofu. perfect.

  7. Sophie says:

    i’m so obsessed with brussel sprouts!

  8. shellyfish says:

    Oh My Dog!!!! I want it now! And just for the record, Football and guac sound pretty good, too!

  9. renae says:

    Tofu and brussels sprouts – two of my favorite things. And I can’t wait to make that mustard either!

  10. BitterSweet says:

    I rarely (if ever) cook with mustard, but now I’m thinking that I should change that! That tofu looks so freaking good… Ah, I’m starving!

  11. Holy tofu! That is probably the best looking tofu ever. The glaze sounds dreamy, and YAY for Brussels sprouts! I’m their newest fan! 🙂

  12. kittee says:

    i love chiffonade of brussels, too. i think it’s the best way to cook them. i’m also a big fan of maple syrup and mustard and have some tofu in the fridge in need of eating.

    also, tonight i made up some kumquat marmalade. good good stuff, let me know if you’re interested in details.
    xo
    kittee

  13. bee says:

    gorgeous. thank you for the entry.

  14. bee says:

    i have homemade maple-mustard dressing in the fridge and i just dry-roasted the tofu and plan to put them together for dinner. thanks for a fabulous recipe.

  15. Becky says:

    Ohman…I love Brussels sprouts!!! Usually, I just roast them whole…this recipe is a total game changer!

  16. veggiebelly says:

    wow, i love the looks of this tofu. the mustard and maple sound great together!

  17. TJ says:

    I just made this and it was amazing. Instead of “frying” the tofu, I baked it in the toaster, flipping it every 5 minutes. It tasted like it was fried. I also added red peppers, water chestnuts and doubled the sauce (I love sauce). Very yummy! I love finding new recipes to add to my repertoire. Can’t wait to try one of your others. THANKS!

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