Brussel Sprout Sliders
- Preparation: 40min
- Cooking Time: 30min
- Serves: 20 (bite size)
– 20 Brussels Sprouts (halved)
– 2 tablespoons Frantoio EVOO
– 1 tablespoon Soya Sauce
– 2 clove Garlic (minced)
– 1/4 teaspoon Paprika
– 250g firm Tofu (drained, cut to the size of the sprout, 3mm thick)
–Dijon Mustard (for serving)
Step 1. Preheat oven to 180deg C, and line 2 trays with baking paper.
Step 2. Drain the Tofu by laying it between a double layer of thick paper towel. To release excess moisture, place a heavy object on top. Let it sit for 10-15 minutes. Change paper towels if necessary. Cut to size.
Step 3. In a small bowl combine your EVOO, Soya Sauce, Garlic and Paprika to make a marinade.
Step 4. Arrange the drained & cut Tofu and Brussels Sprouts on the prepared baking trays and brush with marinade.
Step 5. Grilled the tofu for 5-10 minutes until well browned and Brussels sprouts for 5 minutes until tender.
Step 6. Once Tofu & Brussels Sprouts are cooled, sandwich the Tofu between 2 halves. Secure with toothpick and serve.