17.4.12

Tofu and Brussels Salad



My dance concert is finally over and it was a huge success! I'm super happy with how my choreography turned out and all of the other pieces looked amazing too. I go to a school filled with so much talent- it's really inspiring. 

However, now that the show is over, time to get back to school work and travel plansIt's amazing how many little details you run into when planning these things that you would never even think about otherwise. For example, what kind of shoes to bring. I spent an entire day researching good backpacking shoes that won't make me look like a tacky American tourist and are comfortable and supportive... and I still have yet to solve the problem. Any expert travelers have suggestions or other little tidbits of information that are often overlooked in the planning stages?

Despite obsessing over these organizing issues, my excitement about my year off continues to escalate. I've been reading some great travel blogs and looking at some gorgeous photos of places all over the world that I would love to visit. I can't wait!


I made this recipe last weekend to save as a quick dinner for the busy week-nights. It's pretty easy to whip up, is really good for you, and tastes delicious, hot or cold! If you don't like brussels sprouts, you could substitute broccoli or kale, but I happen to love brussels sprouts. They have the perfect crispy and crunchy texture to go with the soft, delicate tofu in this dish! 


Tofu and Brussels Salad (inspired by this recipe from Sew Indie)

makes about 4 cups


2 cloves garlic, minced
1/2 lb brussels, chopped 
1/2 package extra firm cubed tofu
1/3 cup crushed cashews
3/4 cup couscous 
1 cup water
2 tbsp olive oil
1 tbsp maple syrup
1 tsp cumin
1 tsp paprika
1/2 tsp thyme
1/4 tsp salt
1/3 cup chopped cilantro
juice of 1 lime

1. Combine the couscous and water in a pot over medium heat. Stir occasionally and cook until all the water is soaked up (about 7-10 minutes).
2. Heat the olive oil in a large non-stick pan. Add the tofu and garlic and saute until the tofu starts to turn golden-brown. 
Stir in the brussels sprouts and cook for about 5 more minutes.
3. Once the brussels are tender, stir in the couscous, cashews, maple syrup and spices. Toss well to coat everything completely. Serve with cilantro and lime juice squeezed on top.




17 comments:

  1. This looks delicious! I love brussel sprouts and going with tofu sounds perfect. Congratulations again on a gorgeous dance concert!

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  2. I have recently discovered that I don't hate brussel sprouts, but in face love them. It's been a whirlwind revelation, and is changing so many of my dinner plans.

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    1. It is definitely a life-changing discovery. So many possibilities open up!

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  3. mmmmmm what a yummy, hearty, healthy looking meal!

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    1. Thanks, Leslie! It was the perfect fuel for a week where you are constantly on-the-go.

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  4. Oh wow. I love brussel sprouts! And this looks like the perfect recipe...Lime, paprika, maple syrup! It looks delicious.

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  5. I loved brussels sprouts and then I hated them and now I love them again! This looks delicious. Also loved your dance!!!

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  6. I've been looking for such a filling and healthy dinner! This suits me perfectly, although I'll need to become better acquainted with brussel sprouts first, or else I'll turn to broccoli, chuckle. Question: do you get frozen type packed cut tofu? Or just buy firm tofu in the block and cook it/cut it? For having a decent vegetarian history, I'm pretty ignorant about tofu! Another question (sorry about this): do you use your film camera in your food-picture-adventures, and if so, how has your time been buying and developing film? My favorite (aka inexpensive) places have been shutting down. I'm at a loss!
    Bette Jane

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    1. Hi Bette Jane!
      I buy extra firm tofu in blocks that you just refrigerate and cut into cubes. It's much easier than people make it out to be! You just have to be sure to squeeze out the moisture from the block with a couple paper towels before you cook it. Don't worry about not knowing much about it, I just taught myself how to prepare tofu for the first time a couple months ago!
      And I actually have a digital SLR that I use to take my food photos. I love film photography, but I have found it to be very expensive and time-consuming so I don't do it quite as often. I wish I could! That's too bad your favorite place is shutting down! I'm sorry I can't be of more help with that!

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  7. Beautiful tofu & brussels salad! It's one of my go-to combinations--your take on it looks delicious. As for the planning, can't say I have any tips, but the planning is oh-so-fun!

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    1. Thanks, Jes! It is definitely a lot of fun :)

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  8. Yours looks sooo good! And now I'm craving brussels & tofu again...gotta go eat ;P

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    1. Mmm it's such a good combo- thanks for the inspiration, Cara Lynne!

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  9. just wondering--could i sub couscous with quinoa? and if so, would i still use 3/4 cup?

    thank you!

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    1. Hi Veronica,
      You can definitely sub quinoa or really any grain you like, and I believe for quinoa it would still be 3/4 cup. Enjoy!

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