This recipe uses tofu, but you could also try making some grilled chicken or salmon and laying it over a bed of brussel-apple slaw too! I made this once with chicken and I’d have to say that it is my favorite way.
Tofu With Brussel-Apple Slaw
- About a half package of extra firm tofu (to serve two people)
- Brussel sprouts (I used about 10)
- 1 medium red apple
- Brown sugar
- About 2 tbs of red wine vinegar
- About 2 tbs of olive oil
- Fresh ground pepper
- Ground ginger
- Garlic powder
Slice your tofu into your desired sized pieces and grill it in a pan with a little olive oil. Season with pepper, a dash of ginger and garlic powder until the sides start to brown. When they are just about done, pour in 1 tbs of the Red Wine Vinegar and simmer it.
Meanwhile, cut your apple into long pieces (like the picture above). Cut the brussel sproutsfirst by cutting the bottom stem, then in half, (take off the top layers of leaves and discard) then in half again, so you have thin slices of sprouts (hot dog style cuts). Shred the brussels with your hands.
Throw the apples and sprouts in another pan and saute in the other tbs of olive oil, 1 tbs of red wine vinegar, ground ginger, ground pepper, and garlic powder. Cook until the sprout leaves are soft and shiny.
I like to sprinkle a little bit of brown sugar on it, right before everything is done. (This is especially good on chicken, if you choose to use that) It melts just the right amount and sort of caramelizes itself. Yummm!
Arrange your slaw in a nice pile on your plate and place the tofu on top.