- 1 lb extra firm tofu
- 10 small Brussel Sprouts
- handful of organic kale, chopped
- 6 medium size garlic cloves, thinly sliced
- 1/2 package smoked tempeh bacon, sliced thin
- 2 T low sodium tamari
- 2 tsps dried oregano
- 1 tsp Dijon mustard
- 1/4 cup nutritional yeast
- 1/2 tsp turmeric
- salt and pepper to taste
Preheat oven to 400.
Drain tofu either in tofu press or between paper towels to drain out liquid from tofu.
Chop the Brussel sprouts in food processor.
In 1/2 T avocado oil, lightly brown the sliced garlic for about 2 minutes. Then add the chopped Brussels, chopped kale, and tempeh bacon to the pan, season with the oregano and pepper, and cook on low heat for about 10 minutes till greens are wilted.
In large bowl, chop the drained tofu with your hands. (Will make you feel like a master Italian chef!) To the tofu add the tamari, Dijon mustard, turmeric and nutritional yeast and mix well. Add more pepper for seasoning.
Add the fry pan greens to the tofu and mix all well.
Put ingredients in lightly seasoned pie pan, and press down firmly. Bake for about 25 - 30 minutes till golden on top.