Tofu Brussel Sprout Scramble

I am always on the hunt for easy recipes that Drew and I can make during the weeknights and also eat for lunch the next day. Also, I get sick of food easily so something that I don’t get tired of :)

This easy scramble is vegan, high protein, and SUPER filling in addition to being very easy to make.

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Here’s what you’ll need:

  • 1 block of tofu (firm or super firm)

  • 2 cups brussel sprouts

  • 1 tsp turmeric

  • 1 Tbsp sesame oil

  • 1-2 Tbsp avocado oil

  • 2 garlic cloves, minced

  • 1 small knob ginger, minced

  • 1 cup rice of choice, prepared (my favorite is the wild rice blend from Lundberg)

  • 1/4 cup olive oil mayo

  • 1-2 Tbsp gochujang (can sub sriracha but not quite the same)

  • Optional: fried shallots (SO DANG GOOD) or crispy onions for topping

  • Salt and pepper, to taste

Make it:

  1. Press the tofu for at least an hour to get rid of moisture - I just put it on a plate with light towel and then top with another towel and a heavy object (like a cast-iron skillet). This is key to get the tofu to crumble properly so don’t skip it! Once pressed, crumble into bite-sized pieces using hands.

  2. Prepare spicy mayo by combining mayo and gochujang in a small bowl.

  3. Shred the brussel sprouts by cutting off the root end, slicing lengthwise and then thinly slicing across to create shreds - might need to separate with fingers.

  4. Heat sesame oil and avocado oil over medium heat. Add turmeric, garlic, and ginger to pan and then add tofu once fragrant. Add brussel sprouts after a few minutes and saute until both are crispy (this can take a while depending on how well you pressed your tofu). Turn heat to low and add in prepared rice. Season with salt and pepper.

  5. To assemble, pile the tofu / sprout / rice mixture on a plate and drizzle with mayo. Top with fried shallots and enjoy!

Annie Muske