Baked Tofu with Mushroom Gravy, Fingerling Potatoes, & Brussel Sprouts with Apples

Ingredients

1/2 block firm tofu, cut into 1/2 inch slices

2 Tbs soy sauce

1 garlic clove, pressed

Gravy (Adapted from Friends Eats)

4 Tbs olive oil

4 Tbs safflower oil

3 cloves of garlic, pressed

3 slices of yellow onion, chopped

8 tbsp all-purpose flour

2 tbsp nutritional yeast

4 tbsp Bragg's Liquid Aminos, low sodium soy sauce or tamari sauce

2 1/2 cups water

1/2 tsp ground sage (dry)

1/2 tsp freshly ground black pepper

1/4 cup red wine vinegar

2 tbsp balsamic vinegar

Brussel Sprouts (Adapted from Cooking Light)

2 cups brussel sprouts, "X" cut into core

2 small honey crisp apples, diced

2 Tbs honey crisp apple cider

2 Tbs olive oil

1/2 tsp sea salt

1/2 tsp freshly cracked pepper

Fingerling Potatoes

1 cup fingerling potatoes

1 tbs olive oil

1/2 tsp sea salt

1/2 tsp freshly cracked pepper

Directions

1. Preheat oven 375 degrees

2. Put tofu slices on baking sheet and brush with soy sauce and garlic on both sides

3. Put into oven and bake for 30 minutes, turning halfway

4. For the brussel sprouts, mix olive oil, apple cider, salt, & pepper together, then coat brussel sprouts and apples with it.

5. Spread brussel sprouts and apples evenly on a baking sheet and bake for 25 minutes at the same time as the tofu.

6. Cover potatoes with water, bring to a boil for 10 minutes, drain, and mix in olive oil, salt, and pepper. Cover with lid to keep warm while finishing the rest of the meal.

7. For the gravy, heat oil on medium-low heat. Add garlic and onion and cook until slightly tender and translucent.

8. Add the flour, yeast and soy sauce to make a paste or roux. Be careful not to let it burn. GRADUALLY add the water, stirring constantly. With frequent stirring, bring the gravy to a boil and allow it to thicken.

9. Add sage, pepper, mushrooms, red wine vinegar, and balsamic vinegar.

This was a comforting fall dinner. The gravy was probably my favorite item because it had such a distinct flavor and it paired well with the baked tofu. I absolutely love the texture of baked tofu. I have had fingerling potatoes a few times now and I really like the flavor, texture, and thin skins. The apples paired well with the brussel sprouts. I got the recipe from a good friend, who was the one who actually inspired me to start this blog:) When she talked about adding apple cider to the brussel sprouts I knew it had to be good.