Smoky Maple Brussels and Tofu Skewers
This festive appetizer combines smoky, maple-kissed tofu with perfectly tender Brussels sprouts for a skewer that’s holiday-ready and packed with flavor. It’s oil-free, whole-food plant-based, and sure to impress!
Ingredients
Setup
- 1 lb Brussels sprouts, trimmed and halved
- 1 block smoked tofu, cut into 1-inch cubes
- 2 tbsp tamari (or low-sodium soy sauce)
- 1 tbsp pure maple syrup
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp liquid smoke (optional, but a game-changer for extra smokiness)
- 1/4 tsp ground black pepper
- 1 tbsp nutritional yeast
- Wooden skewers, soaked in water for 30 minutes
Directions
-
First, whisk together the tamari, maple syrup, smoked paprika, garlic powder, onion powder, liquid smoke, and black pepper. Toss the tofu cubes in the marinade, making sure they’re evenly coated. Let the tofu soak up all that smoky-sweet flavor for at least 30 minutes. Alternatively, you can buy ready-make marinated tofu, found in the produce section.
Next, shave the end of the stem of each sprout with a small knife. You want some of the stem to remain intact so the sprout doesn’t fall apart. Then, cut each sprout in half through the stem. Steam the Brussels sprouts for about 10 minutes, just until they’re slightly tender. This ensures they’ll cook evenly and char perfectly later.
Thread the Brussels sprouts and marinated tofu onto skewers, alternating between the two. For a festive twist, slide in a cherry tomato or chunk of red bell pepper here and there.
Lay the skewers on a parchment-lined baking sheet or preheated grill pan. Sprinkle with nutritional yeast for a savory finish. Roast at 400°F convection / or 425°F for 30 minutes, flipping halfway through, or grill until the tofu is caramelized and the Brussels sprouts are lightly charred.
Serve the skewers on a platter, adding a drizzle of maple syrup if you want to go all out. Garnish with pomegranate arils or fresh parsley for that final festive touch.
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