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Warm Tofu, Brussels Sprouts & Brown Rice Salad

This colourful warm salad is gluten-free, vegan and deliciously guilt free
Difficulty Level: Moderate
Serves: 4


1 cup of brown rice, cooked according to packet instructions
Olive oil
350g brussels sprouts, trimmed and quartered
500g firm tofu (plain or marinated)
1/3 cup toasted sesame seeds plus one extra tablespoon (to serve)
50ml rice wine vinegar
30ml tamari
1 tablespoon sesame oil
2 teaspoons caster sugar
Salt and pepper
3 spring onions, finely sliced (to serve)


    1. Pre-heat oven at 200 C
    2. Spread the brussels sprouts out on a baking tray, drizzle with olive oil and season with salt and pepper. Roast for 20-25mins (mixing halfway through) or until the sprouts are browned and cooked through
    3. Place 1/3 cup of sesame seeds in a food processor or blender and whizz until ground
    4. Make the sesame dressing by mixing together the ground sesame seeds, vinegar, tamari, sesame oil, caster sugar and a touch of salt
    5. Cut the tofu into small cubes (about 2-3cm in length). Coat a fry pan with oil and heat on high. Fry the tofu in batches until golden and lightly crisped on all sides
    6. Now, assemble the salad by creating a bed of brown rice and topping with the brussels sprouts and tofu. Drizzle with the sesame dressing and top with fresh spring onion and extra sesame seeds