For the Tofu & Sprouts:
- 1 block tofu,sliced (we love Tonzu)
- 1 tbsp avocado oil infused with garlic (we love Olivado)
- 3 tbsp balsamic glaze
- 1 tbsp kamahi honey (we love Airborne Honey)
- 2 garlic cloves, minced
- 1 tbsp oregano, chopped
- 3 cups brussel sprouts, washed and cut into halves
- Microwave pouch of brown whole grain rice (we love SunRice)
- ½ jar basil pesto
- ½ cup brazil nuts, chopped and toasted (we love Alison’s Pantry)
- Bunch mini leaf basil, roughly chopped
- Preheat oven to 210C. Toss tofu and brussel sprouts in avocado oil infused with garlic, balsamic glaze, kamahi honey, garlic and oregano. Bake for 30 mins until golden, flipping halfway through.
- Heat the rice for 90 seconds in the microwave. Spoon in 2 tbsp of basil pesto and stir to combine.
- Top the rice with the balsamic tofu and sprouts, chopped toasted brazil nuts, an extra dollop of pesto and some fresh mini basil leaves. Devour!
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