Tofu and Brussel Sprouts in a Eggplant Lime Peanut Sauce

Sorry for the lack of posts over the holidays. It was nice to relax, eat out, and have someone else cook for me for a change (thanks mom :)) This week I’ll get back to posting more regularly, starting with this awesome dish.

We started out trying to make an eggplant and brussel sprout stirfry, but as the eggplants cooked in the sauce, they fell apart somewhat and became part of the sauce, making it richer and thicker. Delicious! We ate this plain, but for a more filling meal serve over rice or another grain. In total this dish takes about 30 minutes to prepare, making it ideal for getting back into the swing of things this week. Plus it’s healthy and filling – perfect if you’re still feeling sluggish from break!

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Tofu and Brussel Sprouts in a Eggplant Lime Peanut Sauce

serves two

Ingredients:

2 cups brussel sprouts

1 small to medium eggplant

1 onion (yellow or red)

1 cup cubed tofu

2 tbsp peanut butter

1 tbsp miso paste

4 tbsp apple cider vinegar

2 tbsp water

1 tsp ground ginger

3 cloves garlic

2 tsp lime juice

1 tbsp soy sauce

toasted sesame seeds and bean sprouts for garnish

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Directions:

Saute onion in a little vegetable oil until it begins to look translucent. Meanwhile halve brussel sprouts and chop eggplant and tofu into roughly 1-inch cubes.  When onions are ready, add in eggplant and brussel sprouts. Cook for about 8 minutes with a lid on, stirring periodically.

Make the sauce by combining all remaining ingredients (besides garnish). Cook the tofu in a separate pan.

Once vegetables are cooked, add in sauce and tofu and cook for two to three more minutes. Remove from heat and divide onto plates. Add bean sprouts and sesame seeds on top. Eat up!

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Orange Soy Ginger Glazed Brussel Sprouts, Eggplant, and Broccoli

Thanksgiving food is my favorite. Even though I don’t eat turkey, I still get excited to eat all the other great foods: stuffing, sweet potatoes, vegetables, and let’s not forget, pie! I personally have been excitedly looking over recipes for the last couple of weeks to decide what to make this year. So far I’m planning on making my no-bake pumpkin bars and trying out a new stuffing recipe. This recipe is a great way to make a vegetable side dish that will complete your meal but add a little extra flavor. Best of all, it takes almost no time to create and uses ingredients you already have around. Don’t have some of the vegetables? Substitute with whatever you have around!

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Orange Soy Ginger Glazed Brussel Sprouts, Eggplant, and Broccoli

Ingredients:

1 chopped Italian eggplant

2 cups halved brussel sprouts

2 cups chopped broccoli

For the sauce:

3 tbsp soy sauce

2 tbsp orange juice

1 tbsp ginger

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Directions:

Heat a pan with a little olive oil and add in vegetables. Cover with a little so veggies both steam and saute. Let cook for about 6 minutes, stirring occasionally. While the vegetable are cooking, mix all sauce ingredients in a bowl. Pour about half of the sauce on the vegetable and cook for two more minutes (or until vegetables are cooked to satisfaction). Remove from heat, place in serving dish, and top with the rest of the sauce. The vegetable amounts are rough, so adjust the amount of sauce if you have more or less.

Shared on  http://pureella.com/ and Healthy Vegan Fridays! (http://www.carrieonvegan.com/2013/11/22/healthy-vegan-friday-70-holiday-hodgepodge/) and simplelivingeating.com