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Roasted Brussels Sprouts and Tofu in Ginger-Sesame Balsamic Sauce (GF)


This is probably a top favorite recipe, the way the flavors meld together is absolutely mouthwatering. Another satisfying plant-based meal for the books! The best part about this recipe is that it's so versatile!


If Roasted Brussels Sprouts and Tofu isn't going to please the whole table, get creative and put together different combinations of veggies to fit personal preferences! The Ginger-Sesame Maple Balsamic Sauce has a complex layering of flavor that's sure to please most any palate compliments any vegetable.


How to Oven Bake Crispy Tofu


In the recipe below we are focusing on baked tofu, it takes less oil, and maintenance, and is a bit safer without the hot oil. But if you prefer to cook your tofu on the stove-top, we can make it extra crispy with that method as well!


Most of the process remains the same, only you want to use a large skillet with about 2 tbsp of coconut oil on medium high heat. Once the oil is melted and pan is hot, about 30-45 seconds, add cubed tofu and spread out into one even layer, try to give them so space in between pieces to crisp nicely. Reduce heat to medium.


Keep and eye on them and flip every 2-3 minutes. Continue this process until tofu reached desired crispy level. I usually go about 15, up to 20 minutes, since I prefer mine as on the extra done side.


Change Up The Meal Presentation


  • You can easily change up this recipe by choosing to use different vegetables (broccoli, bell pepper, onion, cauliflower, are all more traditional options ).
  • You could also add as toppings as a salad and drizzle glaze over for a light lunch.
  • Increase the sprouts to 2 pounds, omit the tofu and rice, and you’ll have an irresistible Brussels sprout side dish.

Here are more amazing recipes to try for a wider variety of that stir fry flavors!



Help support Assuaged and SAVE on great vegan organic products and more at Thrive!


Let us know what you think and any alterations you decide to try. Share your pictures with on the links below! And remember, if you have a special creation of your own that you would like to share with the community, we have our ➡️Share A Recipe⬅️ option as well! We hope to hear about your cooking experience and happy healthy vibes be with you!

Roasted Brussels Sprouts and Tofu with Ginger-Sesame Maple Balsamic Sauce

Roasted Brussels Sprouts and Tofu with Ginger-Sesame Maple Balsamic Sauce

Yield: 4
prep time: 20 M cook time: 30 M total time: 50 M



How to cook Roasted Brussels Sprouts and Tofu with Ginger-Sesame Maple Balsamic Sauce

  1. Start with draining the tofu then wrapping the block in a fresh dish towel or paper towels. Place between 2 plates or cutting boards. Then apply a heavy onto tofu to apply pressure. Be sure you balance carefully. Leave to rest at least 20 minutes.
  2. Preheat oven to 400° F and prepare two large baking sheets with parchment paper (for quicker clean up and to prevent the tofu from sticking).
  3. Rinse the rice in a fine mesh colander under running water and set aside. Boil water and cook according to instructions while other items are cooking. Set aside to cool.
  4. Wash and prepare brussels sprouts by trimming ends and unappealing leaves. Cut lengthwise, either in half or into quarters, depending on sprout size.
  5. Toss the sprouts with 1 1/2 tbsp of olive oil on in bowl or on the baking sheet, and aim for a light, even layer. Arrange the sprouts flat sides down with space between. Sprinkle with salt.
  6. Next, cut the tofu with a very sharp knife. Begin with the block on its side and cut in 3 rows lengthwise. Then place slab on the face side and evenly cut rows 3 across and 4 widths wise to cube tofu block.
  7. Break up pieces onto the 2nd baking sheet and drizzle the remaining 1 tbsp of olive oil and 2 tbsp of coconut aminos. Toss with arrowroot starch until evenly covered and no dry spots are visible.
  8. Make sure tofu is one layer and well-spaced on the baking sheet. Place the tofu on the top rack and Brussels sprouts on the lower rack. Roast for about 30 minutes, tossing the contents of each pan halfway through cooking. Sprouts and tofu should be crisp and deeply golden on the edges.
  9. In the meanwhile, begin the sauce by toasting the sesame seeds over medium heat in a frypan.
  10. In a small saucepan, add 1/4 of coconut aminos, 1/4 balsamic, maple syrup, garlic, ginger, and pepper flakes or sriracha if using. Simmer over medium heat until the sauce begins to reduce, just about 5 minutes. Add toasted sesame seeds.
  11. Prepare each bowl starting with a bed of rice, then top with Brussels sprouts and tofu. Drizzle glaze sauce on top and enjoy this nutritious and unique combination of flavors!
Roasted Vegetables, Crispy Tofu, Maple Balsamic Sauce
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Ashley Woods

Ashley Woods

Hi there, currently I am attending Quantum University for Natural Medicine and Holistic Health. Growing up with some family members in the medical field while having others with issues that ranged from chronic illnesses to cancer to mental disease provided many dots to connect. Observing the connections and processes over the years has been a continuous drive for my passion of alternative healing. I have a deep-rooted interest in what I refer to as the three P's; Psychology, Philosophy, and Physics, and the revisions made by the field of quantum mechanics. I currently reside in Wyoming, to study and focus on the connection between how nature, simplistic lifestyle, and a healthy diet all contribute to optimal wellness. Mindfulness is key to a healthier self, inside and out, and each day is a new opportunity to embrace our best self and offer that to the world.

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