Brussel Sprout, Red Cabbage, Green Bean and Carmelized Leeks

prep time:: 0 min

Serving size: 0

ingredients

2 C brussel sprouts -- halved
1 C red cabbage -- rough chopped
1 C green beans -- trimmed and halved
1 large leek -- trimmed, cleaned and rough chopped
3 oz. baked tofu -- cubed
1 lemon
2 tbsp. olive oil
salt
pepper

directions

In a steamer, bring to a boil 3-4 cups of water and steam brussel sprouts, cabbage and green beans for 1.5-2 minutes, until the vegetables brighten and crisp. Remove from heat and shock in cold water to stop cooking. (You may also parboil) Set aside.

In a skillet or non-stick pan, heat olive oil over medium heat and saute leeks for 5-7 minutes, until they begin to caramelize. Add tofu into the skillet and cook until browning. Add back the brussel sprouts, cabbage and green beans and salt and pepper to taste. Cook for a few more minutes until the veggies are crisp, golden and toasty.

Remove from heat, squeeze the juice of the lemon over the mixture and toss. Adjust salt and pepper and serve.

Source: Devon