+GF
Remember when Brussels sprouts were the most hated dish at the dinner table? I distinctly remember going to someone’s home for Thanksgiving where a bowl of boiled, yes boiled, Brussels sprouts sat alone on the table, completely untouched. Well, gone are the days of the past. Our Brussels sprouts are savory, salty and oh so delicious. —LM + AM
SERVES 4
2 tbsp (28 ml) extra-virgin olive oil, divided
1 small red onion, thinly sliced
1 lb (453 g) Brussels sprouts, ends trimmed and cut in half
2 tbsp (28 ml) liquid smoke
2 tbsp (28 ml) pure maple syrup
Sea salt and black pepper, to taste
1 (14-oz [397-g]) block extra-firm tofu, pressed, cut into cubes
1 cup (150 g) cherry tomatoes, cut in half
Heat 1 tablespoon (15 ml) of the olive oil in a medium cast-iron skillet over medium heat. When the oil is heated, add the onion and Brussels sprouts. Quickly stir the vegetables to coat them evenly in the oil. Cook the onion and Brussels sprouts for 10 minutes while stirring frequently, or until you can easily pierce the sprouts with a fork.
Mix the liquid smoke and maple syrup together in a small bowl until fully incorporated. Add the mixture to the pan with the sprouts and onions. Stir the mixture immediately to fully coat the veggies in the sauce. Add salt and pepper, to taste. Turn off the heat and remove the veggies from the pan.
Using the same skillet, turn the heat back to medium and add the remaining 1 tablespoon (15 ml) olive oil. Spread the oil evenly throughout the pan. Add the tofu cubes to the skillet once the oil is hot. Sear each side until golden brown, about 2 to 3 minutes per side. When the tofu is browned, add the tomatoes to the skillet and cook for about 2 minutes. Add salt and pepper, to taste.