Tofu with Brussels Sprouts, Sun-dried Tomato & Goat Cheese Pasta

Yields 6 servings


1T avocado oil

2 T water

1 medium Spanish onion, finely chopped

2.5 cup Brussels sprouts, sliced

½ cup sundried tomatoes, sliced

½ cup roasted red pepper, sliced

1T avocado oil

1 pack (350g) firm tofu, cubed

1 Tbsp roasted garlic spice

½ tsp salt

½ cup goat cheese, crumbled

2 Tbsp fresh parsley, chopped

1 package (500g) brown rice pasta, cooked


1. In a large sauté pan on medium heat, add oil and onions. Sauté the onions for 2-3 minutes until the colour begins to change to golden brown.

2. Add the Brussels sprouts and sauté for an additional 2-3 minutes, stirring frequently.

3. Next, add the sundried tomatoes and roasted red peppers. Add 2 tablespoons of water and continue to stir for 3-4 minutes.

4. Following the package instructions, cook the pasta. When the pasta has cooked, without rinsing add the pasta to the vegetables. Stir all of the ingredients together and top with goat cheese and parsley.

5. In a separate medium pan, on medium heat add 1 tablespoon of oil and the cubed firm tofu. Sprinkle roasted garlic spice and salt. Stirring occasionally, cook the tofu for 15 minutes until the tofu turns a golden brown colour.

6. Assemble the place by adding the vegetable pasta and topping the dish with the tofu cubes.

7. Enjoy!