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Baked Tofu & Brussels Sprout Soba With A Miso Lime Dressing

Hey everyone! Hope you guys are all well and thriving in the season that is upon us, isn't it crazy to conceive that Christmas is right around the corner, after what sort of seems like the longest summer ever? Oy. I tell you, I do not know where the time goes. Well, actually wait, I totally do.

We've been enjoying a rather gorgeous patch of weather here in Vancouver, which, after torrential rains the past few weeks, has been a welcome way to enjoy the fall and all that comes with it. I've been taking some time to connect (like really connect) with some of the things I really happen to love. Things that get forgotten or pushed to the side when that silly old 'I'm too busy' mentality sets in (darned mentalities). I'm not gonna lie, I get asked a lot, the 'how do you do it' question comes at me frequently as I juggle work life and family (the priorities) alongside blogging & working on Not So Fast among other things like fitness, gardening and basics, like getting the hairs on my head cut or stocking & cleaning the fridge.

Well, to answer in two words? It's tough. Some things get missed, and in no way should that be acceptable, but at the same time, it's up to each of us to clearly define what is and is not acceptable in our own daily lives. So with recent life changes has come a little extra time. A little time for me and a lot more time for the things I love (hello priorities). I've realized that I need to adopt more aggressively (that should sort of read more gently) the very principles I try to embody right here on this site.

Stillness. Quiet. Less of that white noise that can clutter our minds. Time for oneself to listen to the soul. If any of you reading out there know what I mean, I'd love to hear if you're ready to step aside a little, and what measures you might be taking to get there, because it takes work, albeit of a whole other kind than the one that deems us 'too busy'. A little less texting, a little less compulsive phone checking (yeah at my best I'm pretty much the worst), and more outside time, focus on the breath, and being in the here and now. I heard a study recently that suggests the average person checks their smartphone 110 times a day. If you add up the time we spend scrolling through the various channels we check when the average person hits their phone then you can imagine how the minutes can add up. Minutes taken away from both the here and the who of right now.

Those old words are so powerful, and hopefully us kids born of the 70's will never forget what our parents were reading & absorbing back then: Be Here Now. So with that, I'm revelling in a few things, one of them being fall flavours and the return of the classics, like saying hello when my husband walks in the door and sitting on the couch with a good song and a blanket wrapped around my legs. With the arrival of the crisp fall air out went the fresh local berries and the cold fruity smoothies, and in came the brussels sprouts,pomegranates, and warmth. Warmer stews and pots of lentils. Lots and lots of extra long cuddles with the little one and hot peppermint tea at night.

Here's a lovely salad that is perfect for the season. Just enough warmth to fill up a hungry tummy, yet still light enough to enjoy as a cold leftover salad. I find noodles just never get tired, and neither do my sprouts. Enjoy! xx

Baked Tofu & Brussels Sprout Soba With A Miso Lime Dressing:

  • (30) brussels sprouts, trimmed and halved
  • (1) tbsp olive oil
  • (1) pound of firm tofu, cubed
  • (1/4) cup soy sauce
  • (1) package soba noodles (I prefer kamut or spelt)
  • (1) can baby corns
  • (1) bunch fresh cilantro, minced
  • (1) bunch scallions, minced

Miso Lime Dressing:

  • (3) tablespoons white miso
  • (1/2) cup olive oil
  • (1/4) cup fresh lime juice
  • (1) tbsp lime zest
  • (1) tbsp sugar (optional)
  • (1) tsp sambal oelek
  • (1/4) cup water

First, heat the oven to 400 degrees. Trim & cut the Brussels sprouts into halves and toss with one tablespoon of olive oil just to coat. Add a little pinch of salt if desired and lay on a flat baking tray. Bake for 25-30 minutes until browned, tossing them over at the midway point to ensure even cooking.

Once you've got the sprouts in the oven, cube the tofu and lay it on a separate baking sheet. Pour the soy sauce over top and toss the cubes of tofu gently until they are well covered in the sauce. Add the tofu pan to the oven and cook with the sprouts, tossing the tofu every ten minutes to see that all sides get cooked. The tofu should be well baked at the 25-minute mark, and ideally (depending on your oven) they can be removed at the same time. Once ready, remove the baked tofu and the cooked sprouts to a bowl to cool slightly.

While the sprouts & tofu are baking, put up a pot of water to boil and add the noodles when boiling. Cooking the noodles according to package directions. While the noodles cook, chop the cilantro & scallions and drain the baby corns. Combine the dressing ingredients and blend or whisk until well incorporated (a hand blender works perfectly for this).

While the noodles and vegetables are still warm (but not hot), gently combine everything together in a large bowl, starting with just half of the dressing, adding more as you see fit. This dish is amazing enjoyed right away while the noodles and veggies are at a nice warm temperature and are nice and fresh. They are equally as good left to arrive at room temperature as well.

Serve with optional extra cilantro as a garnish and perhaps a drizzle of sesame oil or sesame seeds, perhaps some extra sambal oelek. Plenty of ground black pepper is also a good idea. Kept in the fridge, this lovely combo will keep for several days and does very well re-heated with a little additional soy sauce.

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