![]() Before joining the Allrecipes team in 2019, Mary wrote about food and chefs in her native Louisiana. She received a master's in journalism in 2018. Highlights: - Master's in journalism Experience: Mary Claire Lagroue began writing as a freelancer in 2014 and has focused on food writing since 2017. Mary joined the Allrecipes team in 2019 after working for five years as a freelance writer for local and national publications, including Bon Appétit and Self. Taste and adjust salt if needed, then plate on top of greens and serve warm.Mary Claire Lagroue works as an associate editor at Allrecipes, curating recipe galleries, gift guides, and more. Broil for about 4 minutes, until tofu has a golden brown exterior and looks caramelized. Taste and adjust for salt and pepper.īake tofu for 8 minutes, then stir to turn over tofu cubes and turn oven to broil. Cook over low heat, stirring as you go, for about 5-6 minutes, until both are brighter green and have soft/ shrunken slightly. When the tofu has finished marinating, drain the glaze into a bowl and place the tofu on a parchment lined baking sheet so that the cubes are not touching each other.Īdd the remaining glaze to a large saute pan and add sprouts, kale, cranberries and rosemary. Then thinly slice the kale leaves into ribbons. Meanwhile trim and thinly shave the brussels sprouts using a sharp knife or mandoline. Pour marinade over all ingredients, seal bag and lightly shake to coat. Cut pressed tofu into 3/4 inch cubes and add to a ziploc bag. Add glaze ingredients to a mason jar and shake vigorously (with cover on) to combine. Have a great week my friends, and let me know in the comments below if there’s another Thanksgiving recipe I should be pinning! Warm Brussels Sprout and Kale Salad with Maple Glazed Tofuġ (16 ounce) package extra firm tofu, drained and pressing using these directions (And because food allergies are quite commonplace too, I thought it would be nice for you to have a gluten-free, dairy-free and nut-free idea.)Įven for those who normally head straight for the turkey, I think they’ll be#SoyInspired by the glistening maple tofu and vibrant colors of my new favorite holiday salad. Chances are you’ll be gathering with someone who is vegan or vegetarian, which this recipe fits the bill for. So the countdown to “Superbowl Thursday” is on. And even if you you’re mostly a meat eater, it can be very beneficial to vary the proteins you eat not just for health reasons, but also because our bodies crave different tastes and textures. The result is like a silky coleslaw, with a little crunch still let in them.Īs someone who eats vegetarian 90% of the time ( which I talk about here), I know how important it is for me to get protein from other sources, like tofu. Besides shredding them into thin, papery strands, heat is another way to soften these members of the normally tough and sturdy brassica family. The maple glaze does double duty in this seasonal salad, acting as the marinade for the tofu, but also coating the vegetables as they’re warmed on the stovetop. The edges are browned and crisp and the inside is soft and chewy. I also bow down to the person who figured out that marinating and broiling tofu does wonders for both taste and texture. And instead of raw or steamed, sauteing these nutrient dense powerhouses gives them a soft texture without being soggy. After all, brussels sprouts, kale and tofu were once considered hippie food.īut thank goodness for the person who decided to shred kale and brussels sprouts, turning them into sweet, softened strands. It’s the kind of dish that’s healthy yet satisfying in the best of ways.īy just looking at the name of this salad, some might tell you they don’t normally like at least one of the 3 main components. Tossed with dried cranberries and fresh rosemary, you’re looking at vibrant, real food. In addition to the other dishes I’ve got my eye, I’m bringing plant power to the table in the form of this Warm Brussels Sprout and Kale Salad topped with Maple Glazed Tofu. And then there’s the contemplating of whether to try something new or bring the tried and true. The keys to a perfect turkey, stuffing of every kind, and pumpkin pies begin to take over Pinterest. The meal list, magazine flipping and idea jotting starts once Halloween is over. Thanksgiving is like the Super Bowl for food people.
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