This easy recipe for Miso Soy Tofu and Brussels is family-friendly, vegan, and a healthy alternative to take-out. Oil-free option.
These saucy noodles are a real crowd pleaser. They're so flavorful and easy to make. Paired with protein-rich tofu, and nutrient-loaded Brussels, you'll feel less guilty about your noodle indulgence!
Why This Recipe for Miso Soy Tofu and Brussels Is Fabulous
- It's a balanced dinner. You get protein and healthy fat from the tofu, veggies from the Brussels, and carbs from the noodles.
- It's easy to love this dish. The whole family will be munching down on these noodles.
- This recipe is easy to make oil-free.
How to Make This Recipe
Wash the Brussels sprouts and trim the stems. Remove the outer leaves. Toss with a neutral cooking oil, and salt. Or use lemon juice for oil-free.
Make the sauce and set aside.
Coat the tofu rectangles lightly with cornstarch. Pan fry until golden and crispy. Or skip the cornstarch altogether and bake the tofu in a single layer with the Brussels (oil-free).
Heat one-half of the sauce with the cooked noodles until the sauce has thickened. Set aside.
Heat the remaining sauce until it starts to thicken. Pour the sauce over the tofu, and Brussels. Serve immediately with the saucy noodles.
Ingredients & Nutrition
I recommend using a tofu press. With a press, it takes about 15 minutes. Without a press, and using towels and heavy object, it will take about 25 minutes. You can also purchase ‘super firm,’ or ‘extra firm sprouted' tofu, which require no pressing.
Tofu is a healthy plant-based source of protein, containing all nine essential amino acids. It's made from soybeans which are naturally gluten-free and low in calories. Plus, it's a good source of iron and contains no cholesterol. It's also rich in heart-healthy isoflavones and good fats.
In addition, it's very versatile and easy to cook with, readily taking on the flavor of sauces and marinades.
Brussels are a rockstar vegetable. Loaded with fiber, they leave us feeling full. They're also rich in vitamins, minerals and antioxidants. They're in the cruciferous family along with cauliflower and broccoli. Vegetables in this group are high in phytonutrients, specifically glucosinolates, which have antioxidant qualities and help fight off cancer causing free radicals. They're also a good source of vitamin C.
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