Print

Roasted Brussels Sprouts and Tofu with Chile Lime Dressing Recipe

Print Recipe

★★★★★

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.

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

  1. Preheat Oven: Heat the oven to 400 degrees Fahrenheit to ensure it’s ready for roasting the vegetables and tofu.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://spatulaqueen.com/roasted-brussels-sprouts-and-tofu-with-chile-lime-dressing-recipe/