45 minutes
A delicious and easy-to-make sheet-pan dish featuring crispy tofu and Brussels sprouts drizzled with a flavorful hoisin-tahini sauce.
Brussels Sprouts, trimmed and halved
0 oz
0.25 fluid ounces
to taste
to taste
Firm Tofu, sliced
0 oz
0.25 fluid ounces
0.25 fluid ounces
Garlic, grated
cloves
1. Prepare and Roast Vegetables
Preheat the oven to 450 degrees. Trim and halve the Brussels sprouts, toss them with extra virgin olive oil, salt, and black pepper, and spread them out on a sheet pan. Roast in the oven for 25 to 30 minutes, swapping the pans' positions halfway through.
2. Prepare and Roast Tofu
Slice the tofu into 1/4-inch thick pieces and lay them out on an oiled sheet pan. Season with salt and pepper, and roast in the oven alongside the Brussels sprouts for the same amount of time, ensuring to swap the pans' positions halfway through.
3. Make Hoisin-Tahini Sauce
While the sprouts and tofu are roasting, whisk together the hoisin sauce, tahini, and grated garlic in a bowl. Add water to reach a pourable consistency.
4. Assemble and Serve
Once roasted, arrange the Brussels sprouts and tofu on plates and drizzle with the hoisin-tahini sauce. Serve warm.
Use either firm or extra-firm tofu to maintain its shape during cooking. Press it well to remove excess moisture, which helps it absorb flavors better and become crispier.
Preheat your oven to around 425°F (220°C) for an optimal roasting temperature. This ensures crispy and caramelized vegetables and tofu.
Wrap the tofu block in a clean kitchen towel or paper towels, place it under a weighted object (like a heavy skillet), and let it sit for at least 15-30 minutes.
Use a large sheet pan to give the tofu and Brussels sprouts enough space. Overcrowding can lead to steaming rather than roasting, resulting in less crispy edges.
Cut the Brussels sprouts into halved or quartered pieces depending on their size. Uniform sizes ensure even roasting.
Comments (0)