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 180°C. 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.