Marinated Tofu, Parsnip Puree, Honey Roasted Brussels Sprouts

Whether you’re practicing Meatless Monday, trying tofu for the first time, or are a long term Vegetarian, this tofu dinner is delicious and not too complicated to throw together. Easily make this recipe Vegan by omitting the butter and honey. Sub in raw sugar and Vegan butter instead.


1 pkg nonGMO, organic extra firm tofu, drained and cubed

2 cups marinade of choice, such as Italian Dressing or Stubb’s Marinades

4 sm parsnips, trimmed, skins removed, and sliced in half

3 cups Brussels Sprouts, trimmed and sliced in half lengthwise

1/4 cup honey

2-3 tbsp EVOO, divided

1/2 tsp Alleppo pepper, or to taste

2 tabs butter

salt and pepper to taste



In a med sized mixing bowl with lid, add the tofu and marinade then gently toss to coat the tofu. Set aside in the fridge until use, 30 minutes to overnight.

In a cast iron skillet over med high flame, heat about 1 tbsp EVOO until just shimmering. Remove the tofu from the marinade and discard marinade. Gently squeeze excess marinade from the cubed tofu. Pan sear in batches on all sides until tofu is crisp and golden. Finish with salt and serve immediately.

Brussels Sprouts:

Preheat oven to 350 degrees.

On a baking sheet, toss the Brussels sprouts with EVOO, Aleppo pepper, salt, and black pepper until well coated. Drizzle the honey evenly over the sprouts. Place in the preheated oven and roast until Brussels are tender and just beginning to caramelize, about 20 min. Serve immediately.

Parsnip Puree:

Add the parsnips to a med sized soup pot and cover with water. Bring to a boil then reduce to a simmer and continue to cook until the parsnips are very tender.

Add the boiled parsnips to a Ninja or blender with about one ladle of the boiling liquid, the 2 tabs butter, and puree until the parsnips are very smooth. Season generously with salt and pepper. Serve immediately.

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