clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Sesame Brussel Sprouts, Mushrooms & Tofu


Pan-seared shredded Brussels sprouts, mushrooms and tofu with sesame seeds, scallions and Sriracha – a quick healthy dinner.


  • 810 ounces tofu ( firm or pressed), blotted dry and cut into flat-ish cubes
  • 1 tablespoon olive or coconut oil
  • salt and pepper
  • 1 shallot or ½ onion- finely diced
  • 10 ounces shredded Brussels sprouts, cabbage slaw or broccoli slaw
  • 4 ounces sliced mushrooms ( optional)
  • 1 teaspoon soy sauce or Braggs GF Liquid Aminos
  • Garnish: toasted sesame seeds (or Gomasio), toasted sesame oil, sliced scallions, optional nuts, optional sprouts and Sriracha


  1. Heat oil in a large skillet (or wok) over medium high heat.
  2. Season oil with a generous pinch salt and fresh cracked pepper
  3. Add tofu and sear all sides, turning heat down to medium if necessary.
  4. When golden, set tofu aside. Blot.
  5. In the same pan add a little more oil if necessary.
  6. Sauté shallot (or onion) over medium high heat, stirring until tender 2-3 minutes.
  7. Add mushrooms. Cook until tender, 3-4 minutes, turning heat down if need be.
  8. Add shredded Brussels sprouts and cook, continually stirring until tender and bright green, about 3 minutes. If pan feels dry add a splash of water or cooking wine.
  9. Keep the Brussels slightly crisp, yet tender.
  10. Stir in soy sauce.Taste for salt.
  11. Divide veggies among two bowls. Top with seared tofu. Drizzle with a little sesame oil, sprinkle with toasted sesame seeds (or Gomasio), nuts if you want and scallions. Add Sriracha if you like.
  12. Serve immediately.
  13. NOTES: feel free to sub tofu with seared prawns, scallops, fish or even chicken.

SUBSCRIBE and get my simple, 7-day, PLANT-BASED GUIDE with RECIPES!