Blue Plate Special #36: Maple-Balsamic Glazed Tofu with Roasted Brussels Sprouts & Almond-Cranberry Wild Rice

I’m still in the spirit of Thanksgiving so tonight I made this meal with maple syrup, cranberries and almonds. But it can be made any time of the year!

Maple-Balsamic Glazed Tofu
1 package extra firm tofu
1/4 cup maple syrup
2 tablespoons balsamic vinegar *
Grapeseed oil
S and P

Press the tofu and then cut into 8 triangles. Heat grapeseed oil in a non-stick skillet. Season both sides of the tofu with salt and pepper. Sear the tofu until very crispy on both sides. Pour the maple balsamic mixture over the tofu and cook on medium/low flame until the mixture is reduced, flipping the tofu to coat both sides.

* I use DelPozzo Balsamic Vinegar. Use really good balsamic…it makes a difference!

Roasted Brussels Sprouts
1 lb. Brussels sprouts
2 shallots
Olive oil
S and P

Preheat the oven to 375. Clean, trim and quarter the Brussels sprouts. Slice the shallots. Toss with olive oil, salt and pepper. Turn out onto a baking sheet and roast for 30 to 35 minutes until browned.

Almond-Cranberry Wild Rice
1 cup uncooked wild rice
1 leek
2 cups water
1/2 cup cranberries
1/2 cup toasted almonds
Olive oil
S and P

Clean and slice the leek. Sauté in olive oil in the same pot to make the rice. Add the rice and toast for a minute. Add water and cook until water is absorbed. Add the cranberries and almonds. Season with salt and pepper.

Plate it up and enjoy!

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