1 kg Brussels sprouts, sliced into quarters
Whipped tofu:
300 g silken tofu
100mL garlic oil
Juice of a lemon
2 g xanthum gum
Salt to taste
Romesco sauce:
500 g roasted peppers
150 g sun-dried tomatoes
50 g garlic
30mL red wine vinegar
50 g sunflower seeds
100mL water
15 g sweet paprika
200mL sunflower oil
25 g caster sugar
Apple cider vinegar pickled daikon:
150mL white vinegar
24 g yellow mustard seeds
280 g caster sugar
560mL water
3 bay leaves
15 g salt
Slice Brussels sprouts into quarters. Roast with olive oil and salt for 7 minutes at 220 C.
Whipped tofu:
Drain excess liquid from tofu. Blend with lemon juice.
Drizzle with garlic oil, add xanthum gum to thicken. Salt to taste.
Romesco sauce:
Roast, peel and deseed peppers. Blend all ingredients in a Thermomix for 2 minutes or until smooth.
Pour into a pot, cook on medium heat for 10 minutes, stirring occasionally.
Apple cider vinegar pickled daikon:
Peel and slice daikon on a mandolin, lengthways into thin ribbons.
To make the pickling liquid, combine all ingredients in a small pot and bring to the boil. Set aside to cool.
Once cool, pour pickling liquid over daikon and refrigerate.
To assemble:
Mix hot Brussels sprouts into Romesco sauce and place on top of whipped tofu.
Garnish with three strips of pickled daikon ribbons and wood sorrel.
Recipe provided by No Bones Byron Bay
