Apples & Brussels Sprouts
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  • 1 large, crisp apple, cut into bite-sized wedges
  • The juice of one lemon
  • 4 ounces extra-firm tofu cut into tiny-inch cubes
  • a scant tablespoon of maple syrup
  • 2 garlic cloves minced
  • 1/3 cups pine nuts roasted and chopped
  • olive oil
  • sea salt and pepper
  • 12 ounces (3/4 pound). brussels sprouts, washed and cut into 1/8-inch wide ribbons
Soak the apples in a bowl filled with water and the juice of one lemon.
Cook the tofu in large hot skillet with a bit of salt and a splash of oil. Saute until golden, about 4 minutes. Stir in the garlic, wait a few seconds, now stir in the maple syrup, and cook another 30 seconds or so. Drain the apples, and add them to the skillet, cooking for another minute. Scrape the apple and tofu mixture out onto a plate and set aside while you cook the Brussels sprouts. In the same pan, add a touch more oil, another pinch of salt, and increase the heat to medium-high. When the pan is nice and hot stir in the shredded Brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times until you get some golden bits from the bottom of the pan on the sprouts.
Stir the apple mixture back into the skillet alongside the Brussels sprouts 1/2 of the pine nuts, gently stir to combine. Remove from heat and enjoy immediately sprinkled with the remaining pine nuts.

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