Description
This Roasted Brussels Sprouts and Crispy Tofu dish features caramelized Brussels sprouts paired with golden, crispy tofu cubes, all coated in a luscious honey-sesame glaze. The perfect balance of savory, sweet, and tangy flavors makes it a satisfying vegetarian meal that’s packed with texture and nutrition. Ideal for a wholesome weeknight dinner or a flavorful side dish.
Ingredients
Scale
Vegetables & Protein
- 1 lb Brussels sprouts, trimmed and halved
- 1 block (14 oz) firm tofu, pressed and cubed
For Roasting
- 2 tbsp olive oil (divided)
- 2 tbsp cornstarch
- Salt and pepper, to taste
Honey-Sesame Glaze
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp honey (or maple syrup for vegan)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tsp cornstarch dissolved in 2 tbsp water
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Toss Brussels Sprouts: In a bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper to coat evenly. Spread them out on one side of the prepared baking sheet.
- Prepare Tofu: Coat the pressed and cubed tofu with the remaining 1 tablespoon of olive oil, cornstarch, salt, and pepper. This helps create a crispy texture when roasted. Arrange the tofu cubes on the other side of the baking sheet.
- Roast: Place the baking sheet in the oven and roast for 25 to 30 minutes, flipping the Brussels sprouts and tofu halfway through. Roast until the Brussels sprouts are caramelized and tender, and the tofu is golden and crispy.
- Make the Glaze: While roasting, combine soy sauce, honey, sesame oil, rice vinegar, grated ginger, and minced garlic in a small saucepan. Bring the mixture to a simmer over medium heat, allowing the flavors to meld.
- Thicken the Glaze: Stir in the cornstarch dissolved in water and continue cooking for 1 to 2 minutes until the sauce thickens into a glossy glaze. Remove from heat to prevent over-thickening.
- Combine and Serve: Transfer the roasted Brussels sprouts and tofu into a large bowl. Pour the warm honey-sesame glaze over them and toss gently to coat everything evenly.
- Garnish and Enjoy: Sprinkle sesame seeds and chopped green onions over the glazed vegetables and tofu for a fresh, crunchy finish. Serve immediately while warm.
Notes
- Pressing the tofu properly before roasting helps achieve a crispier texture by removing excess moisture.
- For a vegan version, substitute honey with maple syrup and ensure tamari is used instead of soy sauce for gluten-free options.
- You can prepare the glaze in advance and reheat gently before tossing with the roasted ingredients.
- Adjust salt and pepper to taste, especially if using salty soy sauce or tamari.
- Leftovers can be stored in an airtight container in the refrigerator and reheated gently to maintain texture.
