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Hot and Sour Brussels Sprouts with Tofu and Portabella Mushrooms

Vegan Recipe – Serves 4

Brussels Sprout is another super food topping the charts, and this toasty meal does not disappoint as a side item or main course. What makes Brussels sprouts a super food? Well, it doesn’t wear a Brussel Sproutscape or fight crime and it isn’t faster than a speeding bullet. Instead, it’s a member of as exclusive club of super foods called cruciferous vegetables, which all contain phytonutrients, antioxidants, vitamins and minerals and fiber that are important to your health.


  • 1 tbsp of miso paste
  • 2 tbsp rice wine vinegar
  • 2 tbsp of soy sauce
  • 2 tbsp of honey
  • 2 tbsp fresh hot water
  • 1 tsp Sriracha sauce (or garlic chili paste-feel free to adjust to individual taste)
  • 3 tbsp sesame oil, divided in half
  • 5 oz firm tofu, cut into 1/2-inch strips
  • 1 pound Brussels sprouts
  • 2 cups portabella mushrooms, stemmed and quartered
  • 2 cloves of garlic, chopped
  • 1 inch of ginger, peeled and chopped
  • 1 cup cilantro leaves, chopped
  • 1 cup sliced scallions
  • 1/2 fresh Thai chili, stemmed, seeded, and diced
  • 3/4 cup grapeseed oil
  • 1 tablespoon toasted sesame seeds


In a bowl, combine the hot water, miso paste, rice wine vinegar, soy sauce, Sriracha, honey and 1/2 sesame oil. Add the tofu slices and stir until combined. Allow the mixture to serve as a marinade for the tofu while preparing the rest of the meal.

Using fresh Brussels sprouts, trim the ends off the Brussels sprouts, and then cut each piece into quarter wedges.

In a large oven-safe pan, heat four tablespoons of the grape seed oil over medium-high heat. Add half of the sprouts, or as many as will fit in one layer. Sprinkle with a couple tablespoons of the tofu marinade, and let cook until very well browned on one side, about three minutes. Remove the sprouts with a slotted spoon and set aside in a bowl. Repeat process with remaining sprouts, adding more oil as needed. Set all the sprouts aside in a bowl when done.

Pour two tablespoons of oil into the empty skillet and turn the heat to medium-high. Add the diced chili, garlic, ginger and mushrooms. Cook, stirring occasionally for two minutes until mushrooms are tender. Then, add the contents into the bowl with the sprouts.

Place the skillet back over medium high heat. Using a slotted spoon, remove half of the tofu pieces from the marinade and add to the skillet. Reduce heat to medium, and cook until browned all over, about two minutes per side. Transfer tofu to the bowl with the sprouts. Repeat process with remaining tofu pieces.

When the tofu is cooked, add all of the contents from the bowl back into the skillet. Add the marinade, the 1/2 of the cilantro and 1/2 of the green onion. Turn off the heat, and stir well. Let cool down for a minute. Sprinkle with toasted sesame seeds and garnish with the remaining sesame oil cilantro and green onion.


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