Christmas Sprouts with Walnuts

Course Salad, Side Dish
Cuisine Macrobiotic
Keyword macrobiotic, salad, vegan
Servings 6 people


  • 3 handfuls Brussel sprouts
  • 2 handfuls whole Walnuts
  • Sea salt
  • 1 Red pepper
  • 100 g Tofu
  • Rice vinegar
  • Olive oil
  • Shoyu
  • Kuzu


  • Take each sprout and remove any damaged leaf but keep as much dark green as possible. Remove a tiny slice off the base and cut a cross there. As Grandma said, this makes all the difference for cooking evenly.
  • Bring medium pan of salted water to boil, in with the sprouts and simmer about 5 min. Remove with a slotted spoon, drain off all water, and rest on a dry cloth.
  • Meanwhile, wash the walnuts, dry in clean towel then dry roast in frying pan, shaking often so not to catch, for approx 4 min.
  • Cut red pepper and tofu into shapes no bigger than the sprouts. Simmer for 5 min in the sprout water with sprinkle of shoyu. Remove and dry.
  • Mix sprouts, nuts and the pepper/tofu mix together in wide dish.
  • Heat ½ cup of the cooking water in a saucepan, season with rice vinegar, olive oil and shoyu to taste. Mix kuzu to a paste with a little cold water, add into cooking water and keep stirring until you have a clear golden colour. Spoon this glaze over the vegetables before serving.


We like a few organic black olives with this dish too.