Food & Drink - - FEATURES -

Caramelize­d Brussels sprout halves sand­wich­ing smoked tofu and sweet-and-sour onion jam are a play­ful spin on the mini burger. Smoked tofu—Soy­ganic brand is ex­cel­lent—can be found at nat­u­ral food stores and se­lect su­per­mar­kets. The “slid­ers” can be as­sem­bled a few hours ahead of time, re­frig­er­ated then re­heated briefly in the mi­crowave.


3 tbsp (45 mL) veg­etable oil

1 large red onion, about 12 oz (375 g), thinly sliced ½ cup (125 mL) red wine

2 tbsp (30 mL) red wine vine­gar

2 tbsp (30 mL) gran­u­lated sugar

2 tsp (10 mL) fresh thyme leaves

Salt and freshly ground pep­per to taste


18 small Brussels sprouts, trimmed 4 oz (125 g) smoked tofu

2 tbsp (30 mL) veg­etable oil 18 tooth­picks

Mal­don salt to gar­nish

1 For the red onion jam, heat oil in a medium fry­ing pan over medium heat. Add onions. Cook, stir­ring oc­ca­sion­ally, un­til ten­der, 12 to 15 min­utes. Re­duce heat if they start to brown. Add wine, vine­gar, sugar and thyme. Ad­just heat to main­tain gen­tle sim­mer. Cook, stir­ring oc­ca­sion­ally, un­til mix­ture is soft and thick, about 40 min­utes. Sea­son with salt and pep­per. Trans­fer to a plate to cool then trans­fer to an air­tight con­tainer. (Jam will keep in fridge up to 2 weeks.) Serve at room tem­per­a­ture.

2 For the slid­ers, bring a medium pot of salted wa­ter to a boil. Cook Brussels sprouts un­til just ten­der, about 5 min­utes. Trans­fer to bowl of ice wa­ter. Cool and drain. Halve length­wise and drain on pa­per towel, cut-side down. (Pre­pared Brussels sprouts can be cov­ered and re­frig­er­ated up to 4 hours in ad­vance.)

3 Cut tofu into thin squares to fit Brussels sprouts.

4 Heat oil in a large non­stick fry­ing pan over medium-high heat. Add Brussels sprouts cut­side down. Cook un­til nicely caramelize­d, about 2 min­utes. Flip and cook briefly just to heat tops, about 15 sec­onds. Drain on pa­per towel.

5 Add tofu to pan. Cook briefly to heat through, about 10 sec­onds per side.

6 Ar­range half of Brussels sprouts, cut-side up. Top with tofu and some onion jam. Top with re­main­ing Brussels sprouts and se­cure with tooth­pick. Sprin­kle with a pinch of Mal­don. Serve im­me­di­ately.

Makes 18

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