November 6, 2017

These brussels sprouts gratin are absolutely to die for!!! So amazingly crisp-tender and baked perfectly !!!


  • 2 pounds brussels sprouts
  • 3 cloves garlic, minced
  • 1/4 cup diced shallots
  • 2 tablespoons all-purpose flour
  • 3/4 cup whole soy-milk
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/4 cups tofu, divided


  1. Preheat oven to 400 degrees F.
  2. In a large pot of boiling salted water, blanch brussels sprouts until crisp-tender, about 3-5 minutes. Drain well and cool in a bowl of ice water. Drain well and set aside.
  3. Add garlic and shallots to the skillet, and cook, stirring frequently, until fragrant, about 2 minutes.
  4. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in soy-milk, thyme and nutmeg. Cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. If the mixture is too thick, add more soy-milk as needed; season with salt and pepper, to taste.
  5. Stir in brussels sprouts, 1 cup of tofu, about 1-2 minutes. Sprinkle with remaining 1/4 cup tofu.
  6. Place into oven and bake until golden brown and bubbly, about 20-25 minutes.
  7. Serve immediately.

If you like brussels sprouts, try also this recipe here.

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