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Ingredients
- 4 Cups Shredded brussels sprouts
- 1 Large Carrot shredded
- 2 Medium Sweet Potatoes
- 1 Package Firm tofu with the water squeezed out
- 2 Scallions
- 1 Cup Walnuts Optional
- 4 Tablespoon Lemon Juice
- 2 Tablespoon Apple cider vinegar
- 2 Teaspoon Honey or Maple Syrup
- 1 1/2 Teaspoon Himalayan salt (or pink salt)
- 1/2 Teaspoon Black pepper
- 2/3 Cup Extra virgin olive oil
- 1 Teaspoon Ground Cumin
Ingredients
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Instructions
- Preheat oven to 350 degrees. Line 2 trays with parchment paper.
- Peel and chop the sweet potatoes in 1/2 inch cubes into a medium bowl. Peel and slice the scallions and add to the bowl. Mix with 1 Tablespoon olive oil. Pour onto one of the tray and spread evenly. Place the tray into the oven and cook for 20 minutes or until potatoes are cooked.
- Chop the tofu into 1/2 cubes. Mix oil, salt and ground cumin in a medium bowl and the chopped tofu and fold until well mixed. Place the tofu in a prepared oven tray and cook for 20 minutes.
- When potatoes and tofu are cooked remove from oven and let cool.
- Place the shredded brussels sprouts in a large bowl, add the shredded carrots, cooked potatoes, scallions and tofu. Mix gently.
- In a medium bowl, mix the lemon juice, apple cider vinegar, honey, salt pepper and olive oil until well combined.
- Pour the dressing onto the brussels sprouts salad and gently mix until well combined. Let stand for 5-10 minutes so the flavours blend.
- Before serving, add the walnuts and combine. Serve the salad warm.
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