Brussels sprouts and mushroom hash


posted by on quick, Vegetarian

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After seeing this picture on Instagram from Lindsey, I asked her to share the recipe. Anything with Brussels sprouts and I’m sold. This is obviously vegetarian friendly with the tofu but if you must have meat I think shrimp or chicken would be amazing. Thanks again to Lindsey for sharing! Cheers!

I love this not only because it’s healthy and delicious, but it’s also a snap to make. Since I’m a full-time law student quick meals are always nice and I ‘m sure that’s the same for working people or those with kids.

*NOTE: Often times I cook to taste. So if you’re more sensitive to spice feel free to skimp on the red pepper and cayenne. But stay with me on the cinnamon. It gives the tofu a smoky taste that attempts to mimic chorizo. It’s delicious! That being said, I’ve written the recipe to serve moderate tastes. If you’re like me and love spice and garlic, also don’t hesitate to increase any of the spices to your own personal tastes.

What you’ll need:

  • 1 pack of firm, cubed tofu
  • 1 pound of Brussels sprouts (cleaned and halved with the stalks cut off)
  • 1 shallot, sliced thin
  • 3 average-sized cloves of garlic, minced
  • 1/2 a cup of chopped yellow onion
  • 2 large portobello mushrooms, chopped
  • Olive oil
  • Garlic salt
  • Cracked black pepper
  • Cracked red pepper
  • Cayenne pepper
  • Cinnamon

Serves 2 Cooking time: 30 minutes

1) Start off with a liberal drizzle of olive oil in a skillet. Toss in in the garlic and shallot slices and sauté on medium heat until fragrant.

2) Then add in your onion. Add a a teaspoon of you garlic salt, black pepper, red pepper and cayenne. Stir thoroughly.

3) Once the onions start to soften toss in your Brussels sprouts and drizzle another tablespoon of olive oil over the sprouts. Stir the vegetable mixture and let it cook for five minutes.

4) While that’s cooking, in a separate pan bring another tablespoon of olive oil to medium heat. Crumble the tofu into the pan and season with another teaspoon of all the seasonings EXCEPT the cinnamon. Stir thoroughly.

5) While the tofu cooks, add in the chopped mushrooms to the veggie skillet. Stir thoroughly , and continue to do so periodically while you finish the tofu.

5) Continue to stir the tofu periodically until it’s starts browning evenly. Once it starts to brown, sprinkle a teaspoon of cinnamon over the tofu and stir. (Careful, tofu cooks quickly so you don’t want it to dry out)

6) Then transfer the tofu to the skillet of veggies  and stir thoroughly. Let it cook for another five minutes (or until all of your Brussels sprouts are bright green with some starting to brown). Test the dish and see if you’d like to add and more seasonings to fit your own taste. If so, do that and cook it for three more minutes.

7) Serve and enjoy!

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