After making my tofu nut roast, I had leftover mix. I’ll use that mix to stuff brussels sprouts.
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Ingredients: Stuffing
– 3-4 cloves of garlic, minced
– 1 sweet onion, chopped small
– 1 cup mushrooms, chopped
– 1/2 cup walnuts, minced
– 1/2 block firm or medium tofu, cut into two pieces
– 1 tablespoons ground flax seeds
– 1 tablespoon olive or coconut oil
– 1 tablespoon soy sauce
– 1/2 teaspoon sage
-1/2 teaspoon oregano
above ingredients will be combined and stuffed into:
-12 to 15 brussels sprouts
Preparation
Trim bottoms of brussels sprouts; clean and wash. With sprouts sitting on end, make two cuts cross-wise in each a little more than half-way through.
In a bowl, combine stuffing ingredients. Mix well with your hands.
Returning to the sprouts, open each one into flowers and stuff with mixture. Place stuffed sprouts on a plate.
Transfer stuffed sprouts to steamer. Cover and cook seven to ten minutes. A shorter steam time yields crunchier sprouts.
Remove from heat.
Serve
with brown rice and season with chili sauce. Serves two to three.
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