Boke Bowl Brussels Sprouts Salad

My husband took me to a restaurant called Boke Bowl where one of his friends is a chef and another works on the line. They sent over a salad that was incredible. I, of course, ran home to make my own version. I knew certain things weren’t going to be identical; I didn’t have blood orange, and I had no idea how to crisp my tofu into croutons like they did. However, my version turned out to be pretty good, and other people who tried it would eat it again, so…. here it is as a full meal instead of a side dish.

In Season: Broccoli, Brussels Sprouts, Cauliflower
Prep Time: 15 Minutes; Cook Time: 25 Minutes

• 8-10 oz. Tofu
• 1 Crown Broccoli
• 2 Cup Brussels Sprouts
• 1 Small Crown Cauliflower
• ½ Cup Flour
• Salt
• Pepper
• 1-2 Tbsp. Miso
• ½ Cup Rice Wine Vinegar
• 1 Orange
• Vegetable Oil

1. Rinse and drain tofu.
2. Cube the tofu into ¾” pieces, dredge in flour, salt, and pepper and set aside.
3. Quarter Brussels sprouts and chop broccoli and cauliflower florets.
4. Preheat the oven to 400 degrees.
5. Pan fry tofu until golden brown. Set aside.
6. Pan fry vegetables in vegetable oil. Once they start to turn brown and crisp, pop them in the oven for about ten minutes or until tender.
7. Juice half of orange.
8. Mix miso, rice wine vinegar, ¼ Cup Vegetable Oil, and orange juice into a vinaigrette.
9. Chop remaining orange and toss all items into a salad and serve.