Tuesday, October 25, 2011
Spicy Maple Tofu, Roasted Grapes with Brussels & Walnuts
Sweet and spicy tofu roasted in maple syrup, cayenne, fresh rosemary and garlic with crisp red grapes, lightly charred brussel sprouts and buttery walnuts.
Spicy Maple Tofu
1 cup maple syrup
3 tbl extra virgin olive oil
1 tsp cayenne pepper
1 tsp paprika
1/2 tsp salt and black pepper each
2 large fresh rosemary sprigs
3 garlic cloves, halved
1 lb extra firm tofu, drained, pressed, cut into 3/4" triangles
Combine all of the ingredients together. Pour over the tofu and marinate at least 2 hours to overnight for best flavor.
Preheat the oven to 425.
In a dutch oven or a long baking sheet with sides, pour out the marinade and tofu. Roast for 40 minutes, turning the tofu over after 20.
Roasted Grapes with Brussels and Walnuts
2 cups red grapes
1 cup small brussel sprouts, ends trimmed, halved
2 tbl extra virgin olive oil
1 tbl balsamic vinegar
salt and pepper
drizzle of molasses
1/2 cup raw walnuts
Preheat oven to 425.
Toss the grapes and brussel sprouts with oil, vinegar, salt, pepper and molasses. Roast for 20 minutes. Stir and add the walnuts, roast 8 minutes more.