This vegetarian salad is perfect for fall and any holiday table, with rosemary and sage crusted tofu, roasted brussels sprouts, pear, and goat cheese.
This post is sponsored by House Foods
My friend Aran has this knack for dreaming up these wicked food combinations — ones I’d never even consider or know could be possible. And it’s not like these combos of hers are just unique or just delicious — no, they’re these 4-ingredient plates that have been arranged in the purest, simplest, most beautiful way. You stare and feel like–oh, maybe THIS is what it is to fall in love…with red cabbage. With persimmon.
And I think the simplicity and purity reminds me sometimes that most of my favorite meals are just that: simple, pure, pleasantly unfussy. I want to call them rustic but that evokes a charming image of me sitting at a reclaimed wood table drinking out of a mason jar, and my reality is so much less cute.
A couple of complementary flavors and a few different textures make a really lovely meal. There’s nothing fancy required, unless you have the energy (but who does?) to fry a shallot or pickle a beet.
In fall, when I know there are so, so many fruits and veggies in season that I want to eat— like brussels sprouts and honey crisp apples and just shy of a million types of squash — creating these wholesome, minimalist combinations is how I satisfy my seasonal perma-craving for warm, roasted, hearty meals while also eating a whole lot of plants during the holidays of candy and pie and cookies.
Here’s how I make that happen: I start with a block of House Foods extra-firm tofu, press it of all of its liquid (drying the tofu gives it a nice crisp crust!), cut it into cubes, then coat those cubes in loads of garlic and chopped fresh sage, rosemary, and thyme. Using sage and rosemary — maybe because I don’t use them all that often — gives the tofu a special Thanksgiving kind of feel. It’s savory with the mildest sweetness — made even better with salty caramelized brussels sprouts, juicy sweet pear, and some soft goat cheese.
Serve this salad as a main course or even as a side dish. I hope you love it!