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Spicy tofu bites with brown rice and caramelised Brussel sprouts

An easy vegan meal that is full of flavour and super healthy


For tofu:

  • Extra Firm Tofu Tau Kwa
  • 1/2 teaspoon turmeric
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbs coconut and olive oil or coconut or olive oil

For the Brussel sprouts:

  • 2 cups Brussel sprouts
  • 1 tbs coconut and olive oil or coconut or olive oil
  • 1 tsp crushed garlic
  • 1 tsp salt
  • ½ tsp black pepper

For the rice:

  • 1 cup brown rice
  • Water as per instructions
  • 1 tbs salt


  • For the rice:
  • Get the rice cooking first.
  • Rinse your rice until the water runs clear.
  • Place into your rice cooker or pot
  • Add water and salt
  • Cook the rice according to the rice cooker or packet instructions.
  • Preheat your oven to 200 degrees Celsius
  • For tofu:
  • While the rice is cooking, slice the block of tofu in half length ways, like cutting a deck of cards.
  • Place paper towel on the cutting board and the tofu on top of that and then more paper over.
  • Put a plate big enough to cover both pieces and then a heavy weight onto p of that.
  • Allow to drain for a few minutes.
  • In a bowl mix all your spices as well as the salt and pepper.
  • Remove the tofu from the paper towel and slice into blocks.
  • Coat each block on the larger sides with the spice mix.
  • Heat your pan up on a medium to high heat and add 1 tbs of the oil.
  • Fry the tofu pieces and add oil into the pan if needed.
  • For the Brussel sprouts:
  • In the meantime, cut the tails off your brussel sprouts and slice them in half.
  • First of all, place them into your baking dish and add the seasoning, garlic and oil.
  • Toss the spouts until well coated and place in the preheated oven.
  • Check the sprouts regularly also giving them a stir every 10 or so minutes.
  • You know they are done when they are golden brown and almost soft and smell a little sweeter than the rest of the time.
  • Season the sprouts some more if needed.