Introduction

This Roasted Brussels Sprouts and Tofu with Chile Lime Dressing is a vibrant, flavorful dish that combines crispy roasted veggies with a tangy, spicy dressing. It’s perfect as a hearty side or a light main served over rice. The fresh herbs and crunchy toppings add a refreshing finish that keeps you coming back for more.

Roasted Brussels Sprouts and Tofu with Chile Lime Dressing Recipe - Recipe Image

Ingredients

1 (14-ounce) package firm tofu, drained
12 ounces brussels sprouts
2 1/2 tablespoons vegetable oil
Kosher salt (such as Diamond Crystal), to taste
3 tablespoons lime juice (from about 1 lime)
2 tablespoons fish sauce
1 tablespoon maple syrup
2 garlic cloves
1 serrano chile
Small bunch each of mint, cilantro, and basil (preferably Thai basil), leaves and tender stems only, roughly chopped
Cooked white rice, for serving (optional)
Chopped peanuts, fried shallots, or sriracha, or a combination, for serving

Instructions

Step 1: Preheat your oven to 400 degrees Fahrenheit.
Step 2: Place the tofu on a plate lined with paper towels or a clean kitchen towel. Cover it with another layer of paper towels or towel, then place a flat, heavy object on top, like a cutting board or cast-iron skillet. Add extra weight if needed. Let it drain while you prepare the brussels sprouts.
Step 3: Trim the stem ends off the brussels sprouts and roughly chop them into bite-sized pieces. Place them in a large bowl.
Step 4: Cut the tofu into 3/4-inch squares and add to the bowl with the brussels sprouts. Add 1 1/2 tablespoons vegetable oil and 2 teaspoons kosher salt. Toss well to coat everything evenly.
Step 5: Spread the brussels sprouts and tofu in a single layer on a sheet pan lined with parchment paper. Roast in the oven for 25 to 30 minutes, tossing halfway through, until the brussels sprouts are tender and some leaves are browned and crisp.
Step 6: While roasting, grate the garlic into the reserved bowl.
Step 7: Remove the stem and seeds from the serrano chile, then mince it finely. Add to the bowl with the grated garlic.
Step 8: Add the lime juice, fish sauce, maple syrup, remaining 1 tablespoon vegetable oil, and half of the chopped herbs to the bowl. Whisk everything together well. Taste and season with additional salt if needed.
Step 9: After roasting, let the tofu and brussels sprouts cool for about 5 minutes.
Step 10: Transfer the roasted tofu and brussels sprouts to the bowl with the dressing. Toss to coat evenly.
Step 11: Serve immediately over cooked white rice if desired. Top with the remaining chopped herbs and your choice of chopped peanuts, fried shallots, sriracha, or a combination for added texture and spice.

Tips & Variations

Press the tofu thoroughly to remove excess moisture, which helps it crisp up better when roasting.
For a vegan version, substitute tamari or soy sauce for the fish sauce.
Add other herbs like Thai basil or mint for extra brightness in the dressing.
Adjust the serrano chile amount to control the heat level to your preference.
Try topping with toasted sesame seeds or a squeeze of additional lime juice before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or microwave until heated through. The dressing may mellow over time, so you can add a splash of fresh lime juice when serving again to brighten the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen brussels sprouts for this recipe?

While fresh brussels sprouts yield the best texture and flavor, you can use frozen. Thaw and drain them well before roasting to avoid sogginess.

What can I substitute for fish sauce if I have dietary restrictions?

You can use tamari, soy sauce, or a vegan fish sauce alternative to keep the umami flavor without animal products.

Roasted Brussels Sprouts and Tofu with Chile Lime Dressing Recipe

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★★★★★

4.5 from 79 reviews

This vibrant Roasted Brussels Sprouts and Tofu with Chile Lime Dressing is a perfect balance of crispy roasted vegetables, protein-packed tofu, and a zesty, flavorful dressing. The dish features tender Brussels sprouts and golden tofu cubes roasted to perfection, tossed with a spicy and tangy chile lime dressing infused with fresh herbs, garlic, and a hint of sweetness from maple syrup. Ideal served over white rice and garnished with crunchy peanuts, fried shallots, or a splash of sriracha for an added kick, this recipe brings a deliciously fresh twist to a wholesome plant-based meal.

Author: Elias
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Roasting
Cuisine: Asian Fusion
Diet: Halal

Ingredients

Scale

Main Ingredients

1 (14-ounce) package firm tofu, drained
12 ounces Brussels sprouts
2 1/2 tablespoons vegetable oil
Kosher salt (such as Diamond Crystal), to taste

Dressing and Garnish

3 tablespoons lime juice (from about 1 lime)
2 tablespoons fish sauce
1 tablespoon maple syrup
2 garlic cloves, grated
1 serrano chile, stem removed and minced
Small bunch each of mint, cilantro, and basil (preferably Thai basil), leaves and tender stems only, roughly chopped
Cooked white rice, for serving (optional)
Chopped peanuts, fried shallots, or sriracha, or a combination, for serving

Instructions

Prepare and Drain Tofu: Place the tofu on a plate lined with paper towels or a clean kitchen towel. Cover it with another layer of paper towels or kitchen towel. Place a flat, heavy object like a cutting board or cast-iron skillet on top. For extra weight, you can add canned goods or a heavy pot. Let it sit to press and drain moisture while you prep the Brussels sprouts.
Preheat Oven and Prepare Vegetables: Heat your oven to 400°F (200°C). Trim the stem ends off the Brussels sprouts, roughly chop into bite-sized pieces, and place them in a large bowl.
Cut Tofu and Toss with Oil and Salt: Cut the pressed tofu into 3/4-inch squares and add it to the bowl with Brussels sprouts. Add 1 1/2 tablespoons of vegetable oil and 2 teaspoons of kosher salt. Toss everything until evenly coated.
Roast Tofu and Brussels Sprouts: Transfer the tofu and Brussels sprouts to a sheet pan lined with parchment paper. Roast in the preheated oven, tossing halfway through, until the Brussels sprouts are tender and some leaves are browned and crisp, about 25 to 30 minutes.
Make the Chile Lime Dressing: Meanwhile, grate the garlic into the reserved bowl used for tossing. Remove the stem and seeds from the serrano chile, mince it finely, and add it to the bowl. Add lime juice, fish sauce, maple syrup, the remaining 1 tablespoon of oil, and half of the chopped herbs. Whisk together thoroughly and adjust seasoning with salt if needed.
Toss and Serve: Allow the roasted tofu and Brussels sprouts to cool slightly for about 5 minutes, then add them to the bowl with the dressing. Toss everything to coat evenly. Serve immediately over cooked white rice if desired, topped with the remaining herbs and your choice of chopped peanuts, fried shallots, sriracha, or a combination for added texture and flavor.

Notes

Pressing the tofu is essential to achieve a crispy texture when roasting by removing excess moisture.
Adjust the heat level of the dish by adding more or fewer serrano chiles or substituting with milder peppers.
For a vegan version, substitute fish sauce with soy sauce or tamari.
Using parchment paper on the baking sheet helps prevent sticking and makes cleanup easier.
Roasting time may vary slightly depending on your oven; watch for crisp, browned edges and tender Brussels sprouts.
Fresh herbs are key to adding brightness and complexity to the dressing.

Keywords: roasted brussels sprouts, tofu recipe, chile lime dressing, plant-based meal, healthy dinner, Asian inspired, easy vegetarian recipe