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Brussels sprouts from the oven with silken tofu dip and jacket potatoes

These roasted Brussels sprouts from the oven combined with jacket potatoes and a creamy silken tofu dip are a particularly tasty vegan delicacy and are easy to prepare.


50 min.


Brussels sprouts
700 g Brussels sprouts
1 Garlic clove
1.5 TL Paprika powder, smoked
800 g Potatoes, waxy
2 EL Almonds, sliced
400 g Silken tofu
1 TL Maple syrup
1 EL Lemon juice
½ TL Curry
1 TL Dill, dried

Preheat the oven to 200 °C fan oven. Wash, clean and halve the Brussels sprouts. For the marinade, peel and finely chop the garlic. Mix with frying oil, tomato and vegetable pulp, paprika powder and a little salt. Mix the Brussels sprouts with the marinade and spread on a baking tray. Bake the Brussels sprouts in the middle of the oven for approx. 20 minutes.

Wash the potatoes thoroughly and, if necessary, brush them clean with a vegetable brush. Bring the salted water to the boil and simmer the potatoes for 20 to 30 minutes until they are soft. Drain the potatoes and rinse briefly with cold water. Peel with a small knife.

Then prepare the dip. Place the silken tofu in a blender with the maple syrup, lemon juice, curry, dill and salt and blend until smooth. Mix in the grainy mustard.

Serve the Brussels sprouts with the dip and potatoes on a plate. Pour a little linseed oil over the potatoes, then sprinkle with herb salt and almonds.

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