Introduction

This Roasted Brussels Sprouts and Tofu with Chile Lime Dressing is a vibrant and flavorful dish that combines crispy roasted vegetables with a zesty, herb-packed dressing. Perfect as a light meal or a satisfying side, it brings together a balance of savory, tangy, and spicy notes that will brighten up your dinner table.

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, 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 the tofu with another layer of paper towels or towel, then place a flat, heavy object like a cutting board or cast-iron skillet on top. Add more weight if needed, such as canned goods, and let it sit to 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. In a large bowl, combine the chopped Brussels sprouts and tofu cut into 3/4-inch squares. Add 1 1/2 tablespoons of vegetable oil and 2 teaspoons of kosher salt. Toss everything together, then spread the mixture onto a parchment-lined sheet pan. Roast for 25 to 30 minutes, tossing halfway, until the Brussels sprouts are tender and the edges are browned and crisp.
Step 4: While roasting, finely grate the garlic into the reserved bowl. Remove the stem and seeds from the serrano chile, mince it finely, and add to the bowl. Stir in the lime juice, fish sauce, maple syrup, remaining 1 tablespoon of oil, and half of the chopped herbs. Whisk well and taste, adjusting salt if necessary.
Step 5: Let the roasted tofu and Brussels sprouts cool for about 5 minutes. Then add them to the bowl with the dressing and toss to coat evenly. Serve immediately over cooked white rice, topped with the remaining herbs and any combination of chopped peanuts, fried shallots, or sriracha.

Tips & Variations

Use extra-firm tofu and press it well to ensure a crispy texture when roasted.
For a vegan version, substitute fish sauce with soy sauce or tamari.
Try adding toasted sesame seeds or a squeeze of fresh orange juice for a unique flavor twist.
If you prefer less heat, reduce or omit the serrano chile.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. The dressing may separate when stored; simply toss the salad again before serving.

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 if necessary. Thaw and drain them well before roasting to avoid excess moisture.

Is this dish suitable for meal prep?

Yes, it keeps well for a few days and can be served cold or reheated. Keep the dressing and roasted ingredients combined to allow the flavors to meld over time.

Roasted Brussels Sprouts and Tofu with Chile Lime Dressing Recipe

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★★★★★

4.7 from 92 reviews

A vibrant and flavorful dish featuring roasted Brussels sprouts and crispy tofu tossed in a zesty chile lime dressing, perfect as a hearty vegetarian main or a delicious side served with rice and crunchy toppings.

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

Ingredients

Scale

Vegetables and Protein

1 (14-ounce) package firm tofu, drained
12 ounces Brussels sprouts

Oil and Seasoning

2 1/2 tablespoons vegetable oil, divided
Kosher salt (such as Diamond Crystal), about 2 teaspoons plus more for seasoning

Chile Lime Dressing

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 finely minced
Small bunch each of mint, cilantro, and Thai basil, leaves and tender stems only, roughly chopped (about 1/2 cup total)

For Serving (Optional)

Cooked white rice
Chopped peanuts, fried shallots, sriracha, or a combination for garnish

Instructions

Preheat Oven: Heat the oven to 400 degrees Fahrenheit to ensure it’s ready for roasting the vegetables and tofu.
Drain Tofu: Place the tofu between layers of paper towels or clean kitchen towels and press with a heavy, flat object like a cutting board or cast-iron skillet. This step removes excess moisture which helps achieve a crispy texture when roasted.
Prepare Brussels Sprouts and Tofu: Trim the stem ends from the Brussels sprouts and roughly chop them into bite-sized pieces. Cut the pressed tofu into 3/4-inch squares. In a large bowl, toss the Brussels sprouts and tofu with 1 1/2 tablespoons vegetable oil and 2 teaspoons kosher salt until evenly coated.
Roast: Spread the coated Brussels sprouts and tofu on a parchment-lined sheet pan. 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, and the tofu edges are nicely golden.
Make the Dressing: While the vegetables roast, grate the garlic into the reserved mixing bowl. Add the minced serrano chile, lime juice, fish sauce, maple syrup, remaining 1 tablespoon vegetable oil, and half of the chopped herbs. Whisk the ingredients together thoroughly and taste; add more salt if needed.
Toss and Serve: Let the roasted tofu and Brussels sprouts cool slightly for about 5 minutes, then add them to the bowl with the dressing. Toss everything gently but well to coat with the dressing. Serve immediately over cooked white rice, garnished with the remaining chopped herbs and optional toppings like chopped peanuts, fried shallots, or sriracha for extra flavor and texture.

Notes

Pressing the tofu removes moisture, allowing it to crisp up better when roasted.
Using parchment paper on the sheet pan helps prevent sticking and makes cleanup easier.
Feel free to substitute fish sauce with soy sauce to keep the dish vegetarian.
The serrano chile adds a nice heat; adjust the amount or remove seeds to control spiciness.
The combination of mint, cilantro, and Thai basil gives a fragrant herbal freshness; you can adjust herbs based on availability and preference.
This dish pairs well with steamed jasmine or basmati rice but can also be served as a side to grilled meats.

Keywords: roasted Brussels sprouts, tofu recipe, chile lime dressing, vegetarian main, healthy roasted vegetables, Southeast Asian flavors