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