If you're looking for a delicious and healthy meal that's sure to impress, look no further than our Glazed Roasted Brussel Sprouts & Crispy Tofu. Inspired by Cookie & Kate! This dish combines the earthy flavors of perfectly roasted Brussel sprouts with the satisfying crunch of crispy tofu, all brought together with a tangy and sweet glaze. Whether you're a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this recipe is a must-try.

Why You'll Love This Recipe
- Flavorful Combination: The mix of roasted Brussel sprouts and crispy tofu with a sweet and tangy glaze is simply irresistible.
- Healthy: Packed with vitamins and protein, this dish is as nutritious as it is delicious.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both beginners and seasoned cooks.
- Versatile: It can be served as a main dish or a side, making it perfect for any meal.
- Meal Prep Friendly: This recipe stores well, making it great for meal prepping.
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.
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Ingredients

- For the Brussel Sprouts:
- 1 lb Brussel sprouts, trimmed and halved
- 2 tablespoon olive oil
- Salt and black pepper to taste
- For the Crispy Tofu:
- 1 block of extra-firm tofu, drained and pressed
- 2 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- For the Glaze:
- 3 tablespoon soy sauce
- 2 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon lemon juice
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon red pepper flakes (optional)
Instructions

- Step 1: toss halved Brussel sprouts in oil and seasoning, roast in the oven for 20 mins on 400 F.

- Pat dry firm tofu and toss in batter. I suggest using dry batter of cornstarch and seasoning to avoid burning as you sear.

- Step 3: this is the batter, cornstarch and some seasonings, soy, vinegar, Blackbean paste and sesame oil.

- Step 4: the glaze is made of soy, vinegar, sesame oil, seasonings and thickened by slurry.
- Prepare the Tofu:
- Drain the tofu and press it using a tofu press or by placing it between paper towels with a heavy object on top to remove excess water.
- Cut the tofu into 1-inch cubes.
- Toss the tofu in a large bowl with cornstarch, soy sauce, and sesame oil until evenly coated.
- Cook the Tofu:
- Preheat the oven to 400°F (200°C).
- Arrange the tofu cubes in a single layer on a large baking sheet.
- Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Prepare the Brussel Sprouts:
- While the tofu is baking, toss the halved Brussel sprouts in olive oil, salt, and black pepper.
- Spread them out in a single layer on another baking sheet.
- Roast in the oven (you can place them on the top rack) for 20-25 minutes until golden brown and crispy, shaking the pan halfway through.
- Make the Glaze:
- In a small saucepan over medium heat, combine soy sauce, maple syrup, rice vinegar, lemon juice, sesame oil, and brown sugar.
- Bring to a gentle boil, then reduce heat and let it simmer for 5-7 minutes.
- In a small bowl, mix the cornstarch with a little bit of water to create a slurry, then add it to the glaze.
- Stir until the glaze thickens, then remove from heat.
- Combine and Serve:
- Toss the roasted Brussel sprouts and crispy tofu together in a large bowl.
- Drizzle the glaze over the top and gently toss to coat evenly.
- Garnish with sesame seeds and serve immediately.

Substitutions
Tofu: Use tempeh or chickpeas if you're not a fan of tofu.
Soy Sauce: Substitute with reduced-sodium tamari or coconut aminos for a gluten-free option.
Maple Syrup: Honey or agave syrup can be used as alternatives.
Rice Vinegar: Apple cider vinegar works well as a substitute.
Variations
Spicy Glaze: Add a teaspoon of chili garlic sauce to the glaze for a spicy kick.
Different Veggies: Swap Brussel sprouts with other veggies like broccoli or cauliflower.
Tofu Flavors: Marinate the tofu in citrus seasoning or balsamic vinegar for different flavor profiles.

Top tip
For the crispiest tofu, make sure to spread the cubes out in an even layer on the baking sheet and avoid overcrowding. This allows for even baking and crisping.
FAQ
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the tofu and Brussel sprouts in advance and store them in the fridge. Reheat and glaze before serving.
Q: How do I ensure my tofu is crispy?
A: Make sure to press the tofu thoroughly to remove excess water and coat it evenly with cornstarch.
Q: Can I use frozen Brussel sprouts?
A: Fresh Brussel sprouts are recommended for the best texture, but if using frozen, make sure to thaw and pat them dry before roasting.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:

Glazed Roasted Brussel Sprouts & Crispy Tofu
Ingredients
- For the Brussel Sprouts:
- 1 lb Brussel sprouts trimmed and halved
- 2 tablespoon olive oil
- Salt and black pepper to taste
- For the Crispy Tofu:
- 1 block of extra-firm tofu drained and pressed
- 2 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- For the Glaze:
- 3 tablespoon soy sauce
- 2 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon lemon juice
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon red pepper flakes optional
Instructions
- Drain the tofu and press it using a tofu press or by placing it between paper towels with a heavy object on top to remove excess water.
- Cut the tofu into 1-inch cubes.
- Toss the tofu in a large bowl with cornstarch, soy sauce, and sesame oil until evenly coated.
- Preheat the oven to 400°F (200°C).
- Arrange the tofu cubes in a single layer on a large baking sheet.
- Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- While the tofu is baking, toss the halved Brussel sprouts in olive oil, salt, and black pepper.
- Spread them out in a single layer on another baking sheet.
- Roast in the oven (you can place them on the top rack) for 20-25 minutes until golden brown and crispy, shaking the pan halfway through.
- In a small saucepan over medium heat, combine soy sauce, maple syrup, rice vinegar, lemon juice, sesame oil, and brown sugar.
- Bring to a gentle boil, then reduce heat and let it simmer for 5-7 minutes.
- In a small bowl, mix the cornstarch with a little bit of water to create a slurry, then add it to the glaze.
- Stir until the glaze thickens, then remove from heat.
- Combine and Serve:
- Toss the roasted Brussel sprouts and crispy tofu together in a large bowl.
- Drizzle the glaze over the top and gently toss to coat evenly.
- Garnish with sesame seeds and serve immediately.