I used to use this brush for BBQ competitions. Now I use it for braised tofu.

🥣 Maple Balsamic Braised Tofu Bowl 🍁  

5 plant groups in one bowl 🌿  

🥕 Ingredients  

• 1 cup farro or brown rice  
• 2 Tbsp olive oil  
• 1 (14 oz) block extra-firm tofu, pressed + sliced  
• 1 cup broccoli florets  
• 1 carrot, sliced  
• ½ red onion, sliced  
• ½ tsp salt
• 2 garlic cloves, minced   

🍁 Maple Balsamic Braise  

• 4 Tbsp balsamic vinegar  
• 4 Tbsp maple syrup  
• 2 Tbsp soy sauce or tamari  
• 1 cup veggie broth  
• 2 tsp Dijon mustard  
• 1 tsp dried thyme  
• (optional) 2 tsp cornstarch + 2 Tbsp water  

✅ Steps  

1. Cook farro or rice in salted water; set aside.  
2. Whisk braise ingredients; set aside.
3. Heat oil in a pan and brown tofu until golden. Remove and drain on paper towels. Deglaze pan with a splash of water if needed.  
4. Sauté onion, carrot, and broccoli with salt until softened (about 5 min). Add garlic; stir 30 sec.  
5. Pour braise into pan. Add tofu back in.  
6. Simmer until sauce thickens and coats everything (5–7 min).  
7. Serve over grains, drizzle extra sauce, and top with parsley or walnuts.  

📝 Notes

• Super-firm tofu is great because it’s denser, so you don’t need to press it, and it packs more protein per bite.
• I use low-sodium soy sauce (or coconut aminos if I'm cooking with a gluten-free friend).