Sheet Pan Miso Tofu and Brussels Sprouts - Earth to Veg
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Sheet Pan Miso Tofu and Brussels Sprouts

This boldly flavoured recipe for Sheet Pan Miso Tofu and Brussels Sprouts is made on a single roasting pan—a huge bonus on busy weeknights or lazy weekends when you’re low on energy. A snap to prepare with only a handful of ingredients‚ this is one easy sheet pan recipe you’ll return to again and again.

A sheet pan full of roasted miso tofu and brussels sprouts.

Why This Recipe Works

  • The tofu and Brussels sprouts in this easy vegan side dish are roasted to crispy perfection on a single sheet pan, which means fewer dishes at the end of the meal!
  • This plant-based sheet pan recipe can be served as a hearty appetizer with your favourite main dish or it can be served with soup or salad for a lighter meal.
  • Naturally nut-free and low carb, this recipe for miso-glazed tofu and sprouts can be easily adapted for those following a gluten-free diet.

The Key to Sheet Pan Dinners

Sheet pan dinners have been around for as long as people have been cooking food using sheet pans, but it wasn’t until 2017 that the term “sheet pan” really took off on social media. The popularity of sheet pan recipes makes sense—who isn’t short on kitchen space, time, and access to dishwashers these days?

When it comes to sheet pan dinner recipes, the important thing to keep in mind is that your ingredients should all cook in about the same time. In other words, keep the texture, size, and shape of your ingredients as uniform as possible.

In the case of this vegan sheet pan recipe, the tofu will roast to golden-brown perfection at the same time the Brussels sprouts cook through and become crispy on the outside and meltingly tender on the inside.

What You’ll Need

Ingredients for roasted miso tofu brussels sprouts.

A few important notes on some of the ingredients used to make Sheet Pan Miso Tofu and Brussels Sprouts:

Tofu: Use firm or extra-firm tofu so that it will hold its shape and become nice and crispy as it roasts.

Brussels sprouts: Choose plump sprouts that are firm and feel heavy for their size. Avoid any with brown or yellow spots.

Soy sauce: Soy sauce gives the marinade umami—any type will work!

Miso paste: Use whichever kind of miso paste you have on hand. I recommend white miso paste for its funky (but not too intense) flavour.

Maple syrup: Maple syrup or brown sugar gives the marinade a hint of sweetness.

Apple cider vinegar: The perfect sweet/tart addition to any tangy sauce.

Oil: Since the tofu and sprouts will be going into a super hot oven for 30 minutes, it’s important to choose an oil with a high smoke such as canola, grapeseed, or avocado.

For a full list of ingredients and quantities, refer to the recipe card at the bottom of this post.

Ingredient Substitutions

If you’re following a specific diet or need to be aware of allergies, here are a few ways you can modify this recipe:

  • Gluten-free: Make this quick sheet pan recipe gluten-free by substituting tamari or coconut aminos for the soy sauce.
  • This naturally vegan tofu and Brussels sprouts dish is naturally low carb and nut free!
  • This is one recipe I don’t recommend trying making oil-free—Brussels sprouts are at their maximum deliciousness when tossed with at least a light coating of oil.

If you made this recipe with a successful substitution, please let me know! Post a comment describing what you did so I can add it to this section and help future readers. (Leave your name blank if you don’t want to be credited.)

Flavour Variations

  • Lime Juice: Add fresh or bottled lime juice instead of apple cider vinegar in the marinade for a tangy and fruity kick.
  • Tahini Drizzle: Give this sheet pan recipe a hint of nutty flavour by drizzling tahini or Homemade Sesame Paste over the tofu and sprouts during the last 10 minutes of roasting.
  • Chipotle Heat: Sub dried chipotle flakes for regular chili flakes for added heat and smokiness.

Step-by-Step Process

Step 1: Cut tofu into medium-sized cubes (no need to press your tofu) and slice the Brussels sprouts in half.

Step 2: Preheat the oven to 450°F.

Tofu cubes are tossed in a miso glaze.

Step 3: In a large mixing bowl, whisk together the soy sauce, miso paste, maple syrup or brown sugar, vinegar, oil, and chile flakes.

Step 4: Add the tofu and Brussels sprouts and toss until coated in the marinade. If the bowl is too small, work in batches.

Roasting miso-covered brussels sprouts and tofu in the oven.

Step 5: Arrange the tofu and sprouts in a single layer on a half-sheet baking pan (18×13 inches). Drizzle any remaining marinade over the pan.

Step 6: Roast for 30 minutes, flipping the ingredients at the halfway mark.

Tip: Instead of one half-sheet pan, you can also use two quarter-sheet pans (13 × 9 inches).

Make Ahead / Meal Prep & Storage Tips

Make Ahead: You can partially prepare this vegan sheet pan recipe up to 24 hours in advance by cutting up the Brussels sprouts and tofu cubes, and whisking together the marinade ingredients. When it’s time to pop everything in the oven, toss it all together and scatter onto the roasting tray.

Fridge: This recipe for Brussels sprouts and tofu can be stored in the fridge for up to 3 days. I do not recommend freezing as it will irreversibly change the texture of the ingredients.

Reheating: Reheat in the microwave or in an air fryer or oven on low heat (300 F) for a few minutes, just until heated through.

Recipe FAQs

What is the best type of tofu for roasting?

Firm or extra-firm tofu works best for sheet pan roasting.

What should I serve with this recipe for miso tofu and Brussels sprouts?

I like to serve this hearty vegan side dish with classic plant-based recipes such as Impossible meatloaf or mac and cheese or with creamy soup and a tangy salad.

What kind of miso should I use for the sweet-and-savoury marinade?

White miso is a savoury but not–too-strong choice for this vegan glaze. For a stronger flavour, choose red miso.

A closeup shot of miso tofu brussel sprouts on a sheet pan.

Recipe Card

Did you make this recipe? Please consider leaving a rating below to let me know how you liked it. You can also take a picture and tag me on Instagram @earthtoveg, I will shout you out in my Stories!

Sheet pan miso tofu brussels sprouts.

Sheet Pan Miso Tofu Brussel Sprouts

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Author: Kelly
Course: Side Dish
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 251kcal
This flavourful one-pan recipe for Sheet Pan Miso Tofu and Brussels Sprouts is a snap to prepare on busy weeknights or lazy weekends when you’re low on energy.
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Use Imperial/Metric buttons below to toggle between volume vs weight measurements. I recommend weighing out your ingredients for best results.

Equipment

  • 1 half-sheet baking pan, 18×13 inches (or 2 quarter-sheet pans)

Ingredients

  • ¾ pound extra-firm tofu, sliced into cubes no need to press your tofu
  • 1 pound brussels sprouts, sliced in half
  • 2 tbsp soy sauce
  • 1 tbsp miso paste
  • 1 tbsp maple syrup or 1/2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • ¼ cup oil I recommend a high smoke point oil like sunflower seed oil or avocado oil
  • 1 tsp red pepper flakes

Instructions

  • Preheat the oven to 450 °F (230 °C).
  • Whisk together the ingredients for the sauce (2 tbsp soy sauce, 1 tbsp miso paste, 1 tbsp maple syrup, 1 tbsp apple cider vinegar, and 1/4 cup oil, 1 tsp red pepper flakes) in a large mixing bowl.
  • Toss 1 pound brussels sprouts, sliced in half and 3/4 pound extra-firm tofu, sliced into cubes in the sauce mixture until well coated. If the bowl is too small, you can do it in batches.
  • Arrange on a half-sheet baking pan (18×13 inches) in a single layer, spaced evenly apart so that nothing is overlapping. Pour any remaining sauce over the pan.
  • Roast for 30 minutes, flipping halfway through.

Nutrition

Calories: 251kcal | Carbohydrates: 17g | Protein: 12g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 762mg | Potassium: 625mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1009IU | Vitamin C: 96mg | Calcium: 86mg | Iron: 3mg
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