I N S T R U C T I O N S

preheat the oven to 180°C

start by trimming the brussels sprouts, halving larger ones, washing your grapes and peeling your shallots

put everything into an ovenproof dish, add the olive oil, ras el hanout, and a bit of salt and pepper

let it bake in the oven until the Brussels sprouts are tender (about 30 minutes), stirring occasionally to ensure even coating with the oil and juices

meanwhile place the tofu, plant milk, garlic, lemon juice, and neutral oil in a food processor and blend until smooth and creamy - season with salt and pepper

to serve, spread the whipped tofu on a plate and pour the Brussels sprouts and their juices on top

garnish with orange zest and chopped parsley