Ingredients

Adjust Servings:

	Vegetables
	1 Garlic clove, crushed
	4 teaspoons dried Oregano
	1 teaspoon Red Pepper Flakes
	3 Bay leaves
	2 teaspoons Sea Salt
	1½ pounds fingerling Potatoes , cut lengthwise in half
	8 ounces Brussels sprouts , trimmed and halved
	8 ounces Butternut Squash , peeled, seeded, and cut into 1-inch cubes
	Vinaigrette
	6 tablespoons Olive Oil
	5 tablespoons Vegetable Broth
	2 Garlic cloves, crushed
	1 teaspoon dried Basil
	1 teaspoon Sea Salt
	Black Pepper , to taste
	3 tablespoons white Balsamic vinegar or white wine vinegar
	Grill
	1 (14-ounce) package firm or extra-firm Tofu , rinsed and pressed at least 10 minutes and cut into ½-inch slices

Sausage-style tofu bowl with squash and potatoes recipe

Name: Sausage-style tofu bowl with squash and potatoes recipe
Yield: 4 Servings
Ingredients: Garlic: 1; Oregano: 4 teaspoons dried; Red Pepper Flakes: 1 teaspoon; Bay leaves: 3; Sea Salt: 2 teaspoons; Potatoes: 1½ pounds fingerling; Brussels sprouts: 8 ounces; Butternut Squash: 8 ounces; Olive Oil: 6 tablespoons; Vegetable Broth: 5 tablespoons; Garlic: 2; Basil: 1 teaspoon dried; Sea Salt: 1 teaspoon; Black Pepper; Balsamic vinegar: 3 tablespoons white; Tofu: 1 (14-ounce) package firm or extra-firm

Serves 4
Medium

Ingredients

Vegetables
1 Garlic
4 teaspoons dried Oregano
1 teaspoon Red Pepper Flakes
3 Bay leaves
2 teaspoons Sea Salt
1½ pounds fingerling Potatoes
8 ounces Brussels sprouts
8 ounces Butternut Squash
Vinaigrette
6 tablespoons Olive Oil
5 tablespoons Vegetable Broth
2 Garlic
1 teaspoon dried Basil
1 teaspoon Sea Salt
Black Pepper
3 tablespoons white Balsamic vinegar
Grill
1 (14-ounce) package firm or extra-firm Tofu

Directions

Grilling tofu firms up the texture and adds a subtle smokiness. The tofu is first tossed in a flavorful sauce, which is then turned into a light vinaigrette that coats the vegetables and tofu. This is a particularly pretty dish with shades of green, white, and orange.

Steps

1 Done	Vegetable Combine the garlic, oregano, red pepper flakes and bay leaves in several layers of cheesecloth or muslin bag. Add the spice bag, salt, and potatoes to a large pot. Add just enough water to cover. Bring to a boil and reduce to a simmer. Cook for 8 minutes. Place a steamer basket on top of the potatoes and add the Brussels sprouts to the steamer basket. Cover and cook for 5 minutes. Add the squash to the steamer basket and cook until all the vegetables are tender, about 5 more minutes. Set aside the sprouts and squash. Remove the spice bag, drain the potatoes, and set aside.
2 Done	Vinaigrette Combine the oil, broth, garlic, basil, salt, and black pepper in a blender. Blend until smooth and transfer to a large bowl. Do not add the vinegar yet.
3 Done	Grill Heat a grill pan over medium heat. Toss the tofu slices in the vinaigrette and grill until marks appear, about 4 minutes per side. Set aside. Toss the steamed sprouts in the vinaigrette and grill them, cut side down, until marks appear, about 2 minutes. Set aside.
4 Done	Assembly Add the vinegar to the remaining dressing in the bowl and whisk to combine. Taste and adjust seasoning. Add the potatoes, sprouts, and squash. Toss to combine. To serve, divide the vegetables among four bowls, top with the grilled tofu and add more vinaigrette as desired. Serve immediately.