Baked Brussels sprouts with marinated tofu

Ingredients for 2 servings:

• 500 g Brussels sprouts
• 100 g smoked tofu
• 1 tbsp Balsamic vinegar, white
• 3 tbsp olive oil
• 1 pinch(s) of sugar
• ½ tsp salt
• ½ tsp pepper, freshly ground
• 1 tsp oregano
• 1 clove(s) garlic
• 80 g cheese (Edam)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the tofu into cubes approximately 0.5 cm in size. Peel the garlic and finely chop or press it. Mix it with the balsamic vinegar, olive oil, and spices. Pour this marinade over the tofu and mix well. Set the tofu aside to allow the marinade to work. Now you can preheat the oven (200°C). Trim the Brussels sprouts and cut a cross into the stem (so the sprouts cook evenly). Place them in salted water and, once boiling, cook the sprouts for about 5 minutes. They should still be pleasantly firm to the bite. Drain the sprouts and place them in a baking dish. Spread the tofu and its liquid evenly over the top. Sprinkle the mixture with cheese and bake in the oven at 200°C for 15-20 minutes. The tofu and cheese are very filling. The baked Brussels sprouts become even more delicious when sprinkled with sunflower seeds or pine nuts. And one more tip: Unfortunately, I only had dry oregano, but I can imagine it would taste good with fresh herbs, too.