Prepare to fall in love with a dish that defies all salad expectations! This Warm Brussels Sprout and Kale Salad with Glazed Tofu is not just another boring health food – it's a flavor explosion that will make your taste buds dance and your body thank you. Imagine crispy, golden tofu glazed with a sweet and savory maple-soy sauce, nestled among caramelized Brussels sprouts and vibrant kale, all served piping hot and bursting with incredible textures and flavors. Whether you're a vegetarian, a health enthusiast, or simply someone who loves mind-blowing meals, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 block firm tofu, cubed
- 2 cups Brussels sprouts, halved
- 2 cups kale, chopped
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the tofu by pressing it between paper towels to remove excess moisture. Cut the tofu into 1-inch cubes and pat dry thoroughly.
- In a small bowl, whisk together soy sauce and maple syrup to create the glaze for the tofu. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes on each side until golden brown and crispy.
- Pour the prepared glaze over the tofu and continue cooking for an additional 2-3 minutes, turning the cubes to coat evenly. Remove tofu from the pan and set aside.
- In the same skillet, add the remaining olive oil. Add halved Brussels sprouts, cooking cut-side down for 4-5 minutes until they develop a golden caramelized surface.
- Add chopped kale to the skillet, stirring and cooking for an additional 2-3 minutes until the kale is slightly wilted but still bright green.
- Season the vegetables with salt and pepper to taste. Gently fold the glazed tofu back into the skillet to warm through.
- Transfer the warm salad to a serving platter, ensuring an even distribution of Brussels sprouts, kale, and tofu. Serve immediately while still warm.
Tips
- Pressing tofu is crucial! Use a tofu press or wrap it in paper towels with a heavy weight to remove excess moisture, ensuring a crispy exterior.
- For maximum caramelization, make sure your Brussels sprouts are completely dry before cooking and use a hot skillet.
- Cut your tofu and vegetables into uniform sizes to ensure even cooking.
- Don't overcook the kale – you want it slightly wilted but still maintaining its bright green color and nutrients.
- For extra flavor, consider adding a sprinkle of toasted sesame seeds or a dash of red pepper flakes before serving.
- Serve immediately while the salad is still warm to enjoy the optimal texture and temperature.
- If you want to make this dish vegan, simply substitute the maple syrup with agave nectar or another plant-based sweetener.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 18g
Protein: 15g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
