Shredded Brussels Sprouts and Apples
This unique dish has been known to convert even the staunchest sprouts-haters into faithful aficionados. The addition of tofu rounds it out for a complete meal, but you can leave it out if you prefer.
- 1 large, crisp apple, cut into bite-sized wedges
- Juice of 1 lemon
- 4 ounces extra-firm tofu, cubed
- Fine-grain sea salt
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon maple syrup
- 3/4 pound Brussels sprouts, washed and cut into 1/8-inch wide ribbons
- 1/3 cup toasted pine nuts, chopped, divided
- Soak apple wedges in a bowl filled with 2 cups water and lemon juice.
- Add tofu to a large hot skillet with 1 pinch salt and 1 splash oil. Saute until golden, about 4 minutes. Stir in garlic, wait 10 to 15 seconds, stir in maple syrup, and cook another 30 seconds. Drain apples and add to skillet, cooking for another minute. Scrape apple and tofu mixture onto a plate and set aside.
- In the same pan, add a touch more oil, 1 pinch salt, and turn heat to medium-high. When pan is hot, stir in sprouts. Cook for 2 to 3 minutes, stirring a couple times (but not too often) until you get some golden bits and rest of sprouts are bright green. Stir apple mixture back into skillet with sprouts. Add half the pine nuts and gently stir to combine. Remove from heat and sprinkle with remaining pine nuts. Serve immediately while hot, as the flavors can change dramatically after 10 minutes or so.
- Recipe provided by Heidi Swanson of 101Cookbooks.com
Per serving: 216 kcal cal., 13 g fat (1 g sat. fat), 2 g carb., 5 g fiber, 8 g pro., 71 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet