Tofu bowl with mushrooms and Brussels sprouts

Ingredients for 2 servings:

• 600 g Brussels sprouts
• 250 g mushrooms, brown
• 200 g smoked tofu
• ½ bunch of spring onions
• Teriyaki sauce
• sesame

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan, with spicy teriyaki sauce

Pre-cook the Brussels sprouts and halve them. Quarter the mushrooms. Slice the spring onions and set the green part aside. Dice the tofu. Heat a little oil in a large pan and brown the tofu all over. Remove and drain on kitchen paper. Add the mushrooms to the pan and season with salt and pepper. Wait until the mushroom liquid has evaporated, then add the Brussels sprouts and the white parts of the spring onions. Sauté everything until the sprouts begin to brown. Finally, deglaze with the teriyaki sauce and divide between two bowls. Garnish with sesame seeds and the green part of the spring onions. Tip: You can find my recipe for homemade teriyaki sauce here: https://www.chefkoch.de/rezepte/3064481458997589/Selbstgemachte-Teriyakisauce.html