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🍽️ Crispy Brussels Sprouts with Smoked Tofu

247 kcal · 30 min · 4 servings

Ingredients

• 500 g Brussels sprouts
• 400 g small potatoes (triplets)
• 1 large onion (80 g each)
• 2 tbsp olive oil
• salt
• pepper
• nutmeg
• 0.5 tsp cumin powder
• 200 g smoked tofu
• 1 tbsp cornstarch
• 0.5 tsp smoked paprika powder
• 2 tbsp soy sauce
• 0.5 bunch chives

Instructions

1. 1. Remove the outer leaves from the Brussels sprouts. Wash them thoroughly. Slice them into thin pieces.
2. 2. Peel the potatoes. Rinse them under water. Cut them into halves or quarters.
3. 3. Peel the onion. Dice it into small cubes.
4. 4. Heat one tablespoon of oil in a pan.
5. 5. Sauté the prepared vegetables over high heat for three minutes.
6. 6. Season the vegetables with salt, pepper, freshly grated nutmeg, and cumin.
7. 7. Pour 100 milliliters of water into the pan.
8. 8. Place a lid on the pan.
9. 9. Cook the vegetables covered over medium heat for 20 to 25 minutes.
10. 10. Stir the vegetables occasionally during the cooking time.
11. 11. Press the smoked tofu dry using a kitchen towel or a tofu press.
12. 12. Cut the tofu into small cubes.
13. 13. Place the tofu cubes into a bowl.
14. 14. Sprinkle the tofu with cornstarch and paprika powder.
15. 15. Toss the tofu until it is evenly coated with the powder.
16. 16. Heat the remaining oil in a second pan.
17. 17. Fry the tofu over high heat for about five minutes until crispy.
18. 18. Deglaze the tofu with soy sauce.
19. 19. Mix everything well in the pan.
20. 20. Remove the pan with the tofu from the heat.
21. 21. Wash the chives.
22. 22. Shake the chives dry.
23. 23. Cut the chives into fine rings.
24. 24. Transfer the cooked Brussels sprout mixture onto plates.
25. 25. Sprinkle the dish with the smoked tofu.
26. 26. Sprinkle the dish with the chives.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 247
• Protein: 16 g · Fett/Fat: 9 g · Carbs: 25 g