Roasted Brussels Sprouts and Crispy Baked Tofu
A comforting and healthy meal featuring roasted Brussels sprouts and crispy tofu drizzled with a honey-sesame glaze, perfect for any dinner occasion.
Ingredients
Main Ingredients
- 1 ¼ cup brown rice, preferably short grain
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 2 ½ tablespoons extra-virgin olive oil
- to taste sea salt Fine grain
- 1 block (15 ounces) organic extra-firm tofu, drained and pressed
- ¼ cup reduced-sodium tamari or soy sauce
- 1 tablespoon arrowroot starch or cornstarch
- 3 tablespoons honey or maple syrup Maple syrup can be used for a vegan option
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 1-3 teaspoons chili garlic sauce or sriracha to taste
- 2 tablespoons sesame seeds (black or white) for topping
- 1 handful fresh cilantro leaves for garnish
Instructions
Preparation
- Adjust oven racks to the lower and upper thirds. Preheat the oven to 400°F (200°C) and line two large baking sheets with parchment paper.
- Boil a large pot of water and rinse the brown rice under cold water. Set it aside.
- Squeeze the water out of the tofu, slice it into cubes, pat dry with a towel, and let it drain under a weighted cloth for at least 10 minutes.
- Trim and halve the Brussels sprouts, toss them with olive oil, and season with sea salt.
- On one baking sheet, line the Brussels sprouts with flat sides down. On the other baking sheet, toss the tofu cubes with olive oil, tamari, and arrowroot starch.
Cooking
- Add the rinsed rice to the boiling water and cook for 30 minutes. Drain and cover for 5 minutes, then fluff with a fork.
- Place the Brussels sprouts and tofu in the oven and bake for 25-30 minutes, flipping halfway through until golden.
- In a saucepan, whisk together the glaze ingredients over medium heat, simmering until reduced by half.
Assembly
- Serve cooked rice divided onto plates and top with roasted Brussels sprouts and tofu.
- Drizzle with glaze, sprinkle sesame seeds, and garnish with cilantro.
Notes
For storage, refrigerate leftovers in an airtight container for up to 4 days. To reheat, use an oven or air fryer for crispiness.