Brussels sprout tofu is a flavorful and nutritious dish that combines crispy tofu cubes with roasted Brussels sprouts, creating a satisfying and wholesome vegetarian or vegan option.
- 1 pound (450 grams) of Brussels sprouts, trimmed and halved
- 14 ounces (400 grams) of firm tofu, drained and cut into cubes
- 3 tablespoons of soy sauce or tamari (if gluten-free)
- 2 tablespoons of maple syrup or honey
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of sesame oil
- Salt and black pepper, to taste
- Optional: Crushed red pepper flakes for added spice
- Optional toppings: Sesame seeds, chopped green onions, or sliced almonds
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a mixing bowl, combine the soy sauce or tamari, maple syrup or honey, olive oil, minced garlic, sesame oil, salt, black pepper, and optional crushed red pepper flakes. Stir well to create a marinade.
- Add the tofu cubes to the marinade, gently tossing to coat them evenly. Let them marinate for at least 15 minutes to absorb the flavors.
- Meanwhile, spread the halved Brussels sprouts on the prepared baking sheet. Drizzle them with a little olive oil and sprinkle with salt and black pepper. Toss to coat.
- Place the baking sheet with the Brussels sprouts in the preheated oven. Roast them for about 15 minutes, then remove from the oven.
- Push the partially roasted Brussels sprouts to one side of the baking sheet, making room for the tofu cubes.
- Arrange the marinated tofu cubes on the baking sheet alongside the Brussels sprouts.
- Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the tofu is crispy and golden, and the Brussels sprouts are tender and slightly caramelized.
- Once cooked, remove the Brussels sprout tofu from the oven and let it cool for a few minutes.
- Optional: Sprinkle the dish with sesame seeds, chopped green onions, or sliced almonds for added texture and flavor.
- Serve the Brussels sprout tofu as a main course or as a delicious side dish. It pairs well with steamed rice, quinoa, or a fresh salad.
