When I pan-cook Brussels sprouts and squash we sometimes can’t even wait until we put together a Big Bowl; the vegetables are just too tempting. But if you can wait, make a meal of them with grains and baked seasoned tofu. Wild rice is perfect with this medley. Make sure you turn on your exhaust fan before you begin cooking the Brussels sprouts as the oil becomes quite hot; I have set off my smoke alarm when I neglected to turn on the fan.
Baked Seasoned Tofu
4 to 6 tablespoons extra virgin olive oil, as needed
½ pound Brussels sprouts, trimmed and halved lengthwise through the stem end
Salt and freshly ground pepper
1 pound peeled, seeded winter squash, such as kabocha or butternut, cut into ¼-inch-thick, 2- or 3-inch-long slices
2 to 3 tablespoons chopped fresh mint
1 cup wild rice, cooked
- Heat the oven to 250°F. Place the baked seasoned tofu in a baking dish, add its marinade, and warm in the oven while you cook the Brussels sprouts and squash.
- Heat 2 tablespoons of the oil over medium-high heat in a large, heavy skillet, preferably cast iron. When it is rippling, place the Brussels sprouts in the oil, cut side down. Turn the heat to medium and sear on one side until nicely browned, 2 to 3 minutes. Turn the Brussels sprouts over and cook on the other side until nicely browned and tender, 3 to 5 minutes. Don’t worry if some of the leaves are charred dark brown or black. Transfer to a baking sheet or baking dish, season with salt and pepper (try not to eat them up right away), and keep warm in the low oven.
- Heat another 2 tablespoons olive oil over medium-high heat in the same skillet. Add one layer of squash slices and cook until lightly browned on the first side, about 3 minutes. Flip over and cook until lightly browned on the other side and tender all the way through. Season to taste with salt and pepper and transfer to the pan with the Brussels sprouts. If you cannot cook all of the squash at once, heat the remaining oil and cook another batch. Sprinkle the chopped mint over the vegetables.
- Cut the tofu into strips. Spoon the wild rice into bowls or onto plates and spoon a little of the tofu marinade over the rice. Top with the seared vegetables and strips of tofu and serve.
ADVANCE PREPARATION: The wild rice will keep for about 3 days in the refrigerator and freezes well. The tofu will keep for a couple of days in the refrigerator and can be reheated in a medium oven.
