1tbspExtra virgin olive oil (or alternative oil of choice)
Salt & Pepper to taste
Smashed Maple-Sriracha Brussels Sprouts
227 gramsFresh Brussels Sprouts1/2 lb
1/4tspSalt Extra 1 tsp for the boiling water
1tspBlack Roasted Sesame Seeds
Drain your tofu package of any liquids and pat dry your tofu block.
Using a clean dishcloth or paper towels, wrap your tofu block and place it underneath something heavy for 30 minutes. The goal is to draw out any excess liquid from the tofu.
Cut your tofu into bite-size pieces and place them in a bowl. Add your cornstarch and toss until fully coated. Use a sieve to remove excess cornstarch.
Place your tofu pieces onto a lined baking tray and drizzle with with soy sauce and olive oil (or avocado oil).
Bake in the oven for 20-25 minutes at 200°C/400°F. Mix your tofu halfway.
Remove your tofu from the oven and toss in a bowl with your hoisin sauce. Add roasted sesame seeds (optional).
Garlic Roasted Mushrooms
Clean and cut your mushrooms in half.
Minced 3-4 garlic gloves.
Toss your mushrooms in a bowl with the garlic, olive oil, salt and pepper. Add to your same baking tray.
Smashed Maple Sriracha Brussels Sprouts
Get a pot of water on the stove to start boiling, add 1-2 teaspoons of salt to the water.
While waiting, start by cutting off the stem ends from your sprouts. You can also remove the first layer of leaves.
Give them a quick rinse and add to the pot of now boiling water.
Boil on medium-high heat for 12-15 minutes depending on the size of your sprouts. We want the Brussels sprouts to soften but not be fully cooked through.
Prepare your sauce while your Brussels sprouts boil. Combine your olive oil, sriracha, maple syrup, and salt to a small bowl and whisk together until combined.
Remove sprouts from the stove, using a strainer drain the boiling water. Take the same saucepan and fill it with cold water and add your sprouts to cold water for 1-2 minutes to cool down and stop the cooking process.
Properly drain and dry your sprouts using paper towels or a clean kitchen cloth.
Add Brussels Sprouts to the same baking tray or a seperate tray as they take slightly longer to cook.
Using the base of a small cup or mug, press each Brussels sprout flat. Try not to smash them to the point of breaking them, we want them smashed but intact.
Drizzle on your sauce and place in the oven at 400°C for 25-30 minutes depending on how crispy you want them (I opted for 30 minutes).
Add your tahini and lemon juice into a small bowl and gradually whisk in your water until you reach the perfect consistency for your dressing. You can make it as thick or thin as you like.
Add salt to taste (pepper as well but optional).
Note: When smashing your Brussels sprouts, if you find they are releasing water, fold up some paper towels and smash them one by one over the paper towel so that it can absorb any excess water.
Keyword Buddha Bowl, Tofu Buddha Bowls, Vegan Buddha Bowl with Tofu