Instructions
Follow the steps and taste along the way.
Prepare the vegetables and tofu
Preheat the oven to 220 °C. Halve the Brussels sprouts and cut the tofu into cubes about 2 cm across. Core the apples and cut them into wedges about 1 cm thick.
Roast the Brussels sprouts and tofu
Arrange the Brussels sprouts and tofu in a single layer on a baking sheet. Drizzle with 15 ml olive oil, season with 2 g salt and pepper. Place the Brussels sprouts cut-side down. Roast for 15 minutes, then turn the Brussels sprouts and stir the tofu.
Add the apples and cook the quinoa
Add the apple wedges to the baking sheet and roast for another 10 to 12 minutes, until the Brussels sprouts have browned edges, the tofu is firm on the outside, and the apples have softened but still hold their shape. Meanwhile, rinse the quinoa, put it in a saucepan with 480 ml water and 2 g salt, and bring to a boil. Cover and simmer over low heat for 15 minutes. Remove from the heat and let it stand, covered, for 5 minutes.
Mix the dressing and toast the seeds
Whisk the mustard, apple cider vinegar, honey, 15 ml olive oil, 15 ml water, and the remaining 1 g salt in a bowl. Toast the pumpkin seeds in a small dry pan for 2 to 3 minutes, stirring constantly, until fragrant and beginning to pop.
Finish and serve
Divide the quinoa among four bowls. Add the roasted Brussels sprouts, tofu, and apples, drizzle with the dressing, and sprinkle with the pumpkin seeds. Serve warm; mix the dressing into the quinoa just before eating so the vegetables on top stay roasted.
