Vegan Salad Recipes: Brussels Sprout Salad with Crispy Curry Tofu

July 1, 2016
Brussels sprouts are the tiny nutritional powerhouse of the cruciferous vegetable family. They are rich in fiber, vitamin C, folate, and several cancer-fighting phytonutrients, yet they rarely get the appreciation they deserve. Many people I speak to either love them or hate them, and I can see why. For a long time, I was one of those people who turned up their nose and declared that I did not like them...until I prepared them myself. Unfortunately, all it takes is one meal of a badly prepared vegetable that can turn us off to it forever, especially if it's during childhood. That is why it's important to continually try new things and experiment in the kitchen. You might discover that your new favorite food is actually one that you used to "hate." Brussels sprouts are fantastic roasted with some olive oil, garlic, and balsamic vinegar. However, I wanted to change it up a little bit and create something that would be more suitable for summer and complement all of those holiday weekend barbecues. Shredding the brussels sprouts makes them more palatable, and the crispy tofu adds a hearty element while the cranberries offer an unexpected sweet twist.
Vegan Salad Recipes: Brussels Sprout Salad with Crispy Curry Tofu

Vegan Salad Recipes: Brussels Sprout Salad with Crispy Curry Tofu

Recipe Type: Salads
utensils YIELDS 6 servings
herb graphic for recipe card
  • 1 lb brussels sprouts
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 14 oz. pkg firm tofu, cubed
  • 1/3 cup dried cranberries
  • 1/4 cup sunflower seeds
  • 2 tablespoons coconut oil
  • 2 tablespoons tamari
  • 2 tablespoons whole grain mustard
  • 1 teaspoon maple syrup
  • 1 teaspoon curry powder (or more to taste)
  • to taste sea salt and pepper
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1. Heat coconut oil in a pan over med-high heat. Add tofu cubes, season with curry powder, salt and pepper. Stir to coat the tofu pieces and cook until crispy (about 30-35 min) stirring periodically.
2. In a small bowl, whisk together the tamari, mustard and maple syrup. Set aside.
3. As the tofu cooks, slice the brussels sprouts using the slicing attachment on your food processor.
4. In a large bowl add the brussels sprouts and dressing. Sprinkle in the cranberries and sunflower seeds. Mix well.

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Photos: Kathryn Farrugia

Kathryn is a vegan cook and nutrition consultant based in Los Angeles. She uses yoga in the park, runs by the beach and hikes through the mountains to connect and inspire creativity that she brings to her dishes. She is determined to make the world a healthier and happier place one meal at a time. Read more at ZENutrition or follow her on Twitter and Instagram.


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