This weekend, Nick & I attended our 5-year Skidmore College Reunion which, needless to say was filled with booze, 3 am salty food binges ("I'll take a slice and a dough boy please."), old friends, and late-nights that felt so....2002. So today was all about bouncing back and getting into the swing of things again - which for me means forcing myself (translation Nick convincing me) to go for a long run and filling my meals with nutritious foods.
This "toss" was inspired by a few different recipes I've tried out - specifically Heidi Swanson's Caramelized Tofu & her Orange Pan-glazed Tempeh. Both of which hot saute then add in a natural sugar to heat up and make a sweet coating...yumm. And, I am a total advocate of brussel sprouts - they get a bad rap...
Maple Caramelized Brussel Sprouts & Tofu Toss
7 ounces baked tofu (I like the Wild Wood baked tofu BEST)
2 pinches sea salt
2 tablespoons olive oil
2 garlic cloves, minced
1/3 cup cashews
3 tablespoons maple syrup
1/4 cup cilantro, chopped
1/2 lb brussel sprouts, sliced into thin ribbons
Cook the tofu cubes in large hot skillet (heated to medium) with a pinch of salt and the olive oil. Saute until slightly brown on the edges, about 4 minutes.
Add the garlic and cashews, and cook for another minute then stir in maple syrup. Cook for another couple of minutes. Remove from heat and stir in cilantro. Remove the tofu toss from the hot pan and move on to the brussel sprouts...
In the same pan, turn-up the heat to medium/high, add the shredded sprouts and a sprinkle of salt. Cook for 5 - 7 minutes, stirring a couple times until the ribbons are brown & crisp on the edges (don't stir too often or they won't get brown). Grind in about 7 grinds of black pepper - taste and add more salt if needed.