Tofu and Brussels Sprouts Salad with Candied Pecans and Blue Cheese Vinaigrette

seared tofu, wilted shaved Brussels sprouts, praline pecan crunch, blue cheese dressing

Recipe

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 626 | Category: Gluten-Free, Vegetarian, Pescatarian, Low-Carb | Allergens: Contains Soy (Tofu), Milk (Butter + Blue Cheese) + Tree Nuts (Pecans). Processed in a facility that handles Egg, Milk, Peanuts, Soy, Tree Nuts, Wheat. | Excellent Source of: Calcium, Iron, Protein, Vitamin C | Good Source of: Vitamin A


Equipment:

  • - Chef's Knife
  • - Cutting Board
  • - Heavy Skillet
  • - Large Nonstick Skillet
  • - Measuring Spoons
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil
  • - Paper Towels
  • - Parchment Paper

What We Send:

  • - Blue Cheese
  • - Brown Sugar
  • - Butter Pads
  • - Chopped Pecans
  • - Halved Brussels Sprouts
  • - Honey
  • - Tofu
  • - White Wine Vinegar

Wine Pairings by @grapefriend

Explore a grassy, delicious Gruner Veltliner from Austria - often a green vegetable’s best friend.

Beer Pairings

A Stout and blue cheese is the perfect marriage. You’ll want the sweetness of the beer to balance the intensity of the vinaigrette.

TK Table Talk:

Do you sing in the shower?

What To Do:

Tofu and Brussels Sprouts Salad with Candied Pecans and Blue Cheese Vinaigrette - Step 1

1. Prepare Tofu: Place tofu on a paper towel-lined cutting board and cover with paper towels. Place a heavy saucepan or skillet on top of tofu and place several cans or other heavy objects inside. Let stand 10 minutes to release excess moisture. Cut tofu into 1-inch cubes.

Tofu and Brussels Sprouts Salad with Candied Pecans and Blue Cheese Vinaigrette - Step 2

2. Prep Brussels Sprouts: Thinly slice Brussels sprouts.

Tofu and Brussels Sprouts Salad with Candied Pecans and Blue Cheese Vinaigrette - Step 3

3. Make Candied Pecans: Heat butter, honey and brown sugar in a large nonstick skillet until melted. Add pecans and cook, stirring constantly, 2 minutes or until pecans are toasted. Pour onto parchment paper. Set aside to cool and wipe skillet clean.

4. Make Vinaigrette: Whisk together blue cheese, vinegar and 2 tablespoons olive oil. Season with salt and pepper to taste.

Tofu and Brussels Sprouts Salad with Candied Pecans and Blue Cheese Vinaigrette - Step 4

5. Sauté Tofu and Brussels Sprouts: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add tofu and cook 4 to 5 minutes or until browned on all sides. Add Brussels sprouts and cook 3 minutes longer or until wilted. Season with salt and pepper.

To Serve: Divide tofu and Brussels sprouts evenly between 2 serving bowls or plates. Drizzle with vinaigrette and sprinkle with candied pecans.

Pro Tip:

Let the salad stand for a few minutes after sautéing to allow the tofu to absorb all of the delicious flavors.

Spice it Up!: Stir in some dried cranberries, apple slices, sliced red onion or golden raisins for another layer of flavor.

terraskitchen.com

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with@terraskitchen and #terraskitchen.