Name: Ginger-Garlic Seared Tofu with Roasted Brussels Sprouts and Sweet Potato Mash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 390g Firm Tofu, pressed; 100g Brussels Sprouts, halved; 40g Sweet Potato, peeled and cubed; 1 tsp Fresh Ginger, minced; 2 cloves Garlic, minced; 1 tbsp Liquid Aminos; 1/2 tsp Ground Turmeric

Nutrition

Per serving

428 calories

Protein: 45g; 39% of calories
Carbs: 27g; 23% of calories
Fat: 20g; 38% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the halved Brussels sprouts with a small splash of water or lemon juice and roast for 20 minutes until the edges are crispy.
Place the cubed sweet potato in a small pot of boiling water and cook until tender, then drain and mash thoroughly with the ground turmeric.
Slice the pressed tofu into thick rectangles and sear in a hot non-stick skillet over medium-high heat until golden brown on both sides.
Add the minced ginger, garlic, and liquid aminos to the skillet with the tofu, tossing frequently until the liquid reduces into a savory glaze.
Spread the turmeric sweet potato mash onto a plate, top with the glazed tofu, and serve with the roasted Brussels sprouts on the side.

Nutrition

Ingredients

Instructions

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