Brussels Sprouts with Fruit on Pumpernickel Toast
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 600 grams Brussels sprouts
- salt
- 1 shallot
- 1 Tbsp vegetable oil
- 250 grams Tofu (smoked)
- 1 sour Apple
- 1 Pear
- 75 milliliters Non-dairy cream
- freshly ground peppers
- 4 Pumpernickel rounds
Preparation steps
1.
Rinse the Brussels sprouts, trim, cut in half and cook in salted water for about 10 minutes to a slight bite. Strain and drain well.
2.
Peel the shallot and finely chop. Sauté in a hot pan in oil until transparent. Cut the tofu into small cubes, put in the pan and cook for 2-3 minutes until golden brown. Rinse the apple and pear, halve, core and the halves into small cubes. Add to the tofu and cook for 1-2 minutes. Dribble in the cream, let simmer until creamy, add the sprouts until warmed through, take pan from the heat and season with salt and pepper.
3.
Cut the pumpernickel bread diagonally into quarters, briefly toast in a hot pan and place on plate. Spread the Brussels sprouts mixture on top and serve garnished with herbs.
