Step 1

Start by preparing the rice and letting it cook while you prepare the other ingredients. In a rice cooker or in a pot on the stove combine 1 cup of rice with 16 Ounces of Coconut milk and 1 teaspoon ginger powder. Cook until done.

Step 2

For the Sambal sauce: add the Jalapeño, shallot, apple cider vinegar, maple syrup and Tamari to a blender or food processor and blend until smooth. Put aside

Step 3

Add the Smoked Paprika, salt, cumin, coriander, Turmeric Powder, 2 Tablespoons of extra-virgin olive oil, Minced Garlic and Lime Juice to a small bowl and whisk to combine.

Step 4

Heat olive oil in a skillet over medium-high heat. Add cubed tofu and brown evenly on all sides.

Step 5

Lower the heat. Pour the mixture of olive oil and spices over the tofu and mix until evenly coated. Remove from heat.

Step 6

In a mixing bowl toss hot, steamed Brussels sprouts with the sambal sauce you set aside in step 2.

Step 7

To build a bowl: Add a serving each of the tandoori tofu, the coconut rice, and the sambal Brussels sprouts to a bowl and enjoy!