Sheet Pan Miso Tofu Brussel Sprouts
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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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 or tamari
- 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 or tamari, 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