Description
This delicious Roasted Brussels Sprouts and Crispy Tofu recipe features caramelized Brussels sprouts and crunchy tofu cubes tossed in a sweet and savory honey-sesame glaze. Perfect as a flavorful side or a light main dish, this easy-to-make vegan-friendly meal balances crispy textures and rich Asian-inspired flavors with minimal prep and cooking time.
Ingredients
Vegetables
- 1 lb Brussels sprouts, trimmed and halved
Tofu
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 2 tbsp olive oil (divided)
- 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 prevent sticking and ease cleanup.
- Toss Brussels Sprouts: In a bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper until evenly coated. Arrange them on one side of the prepared baking sheet.
- Prepare Tofu: In another bowl, coat the cubed tofu with 1 tablespoon olive oil, cornstarch, salt, and pepper. This coating will ensure the tofu crisps up nicely when roasted. Spread the tofu cubes on the other side of the baking sheet in a single layer.
- Roast: Place the baking sheet in the oven and roast the Brussels sprouts and tofu for 25–30 minutes, flipping both halfway through cooking to promote an even caramelization of the sprouts and crispiness of the tofu.
- Make the Glaze: While roasting, combine soy sauce, honey, sesame oil, rice vinegar, grated ginger, and minced garlic in a small saucepan. Bring to a gentle simmer over medium heat, stirring frequently.
- Thicken the Glaze: Stir the dissolved cornstarch mixture into the simmering glaze and cook for another 1–2 minutes until it thickens slightly. Remove from heat.
- Toss and Serve: Once the Brussels sprouts and tofu are roasted, transfer them to a large bowl and pour the honey-sesame glaze over them. Toss well to coat everything evenly.
- Garnish: Sprinkle with sesame seeds and chopped green onions for added flavor and a fresh, crunchy finish. Serve warm.
Notes
- Pressing the tofu well removes excess moisture, helping it crisp up better during roasting.
- You can substitute honey with maple syrup to make the recipe vegan.
- Try using tamari instead of soy sauce for a gluten-free option.
- Be sure to flip both tofu and Brussels sprouts halfway through roasting for even cooking.
- The glaze can be made ahead and stored in the refrigerator for up to 3 days.
