Fresh Fall Feast | Dinner DeeAs

Cut tofu into small cubes or slices as desired.

Season the cubed tofu in a mixing bowl with rosemary, cinnamon, nutmeg, onion powder, salt, and pepper.

Sprinkle cornstarch over the tofu to bind it and coat evenly.

Place the seasoned tofu in the center of a baking sheet.

Chop sweet potatoes and Brussels sprouts into small bite-sized pieces, keeping the skin on the sweet potatoes.

Add the chopped vegetables to the baking sheet with the tofu.

Drizzle olive oil over the vegetables and tofu, mixing to coat evenly, and season with salt and pepper to taste.

Bake in the oven for 30 minutes until the sweet potatoes soften and the Brussels sprouts char.

Prepare the tahini maple dressing by combining tahini, maple syrup, onion powder, Dijon mustard, and water in a bowl, mixing until smooth.

Cook brown rice as the base for the bowl.

Equipment Needed

Spice Level:

Dietary

Allergens