Description
This vibrant recipe features roasted Brussels sprouts and tofu tossed in a zesty chile lime dressing, combining crisp, tender vegetables with flavorful herbs and a tangy dressing. It’s a perfect plant-forward dish that works well as a main or side, ideal for those seeking a fresh, satisfying roast with a punch of bright, balanced flavors.
Ingredients
Scale
Vegetables and Tofu
- 1 (14-ounce) package firm tofu, drained
- 12 ounces Brussels sprouts
Roasting and Dressing Ingredients
- 2 1/2 tablespoons vegetable oil
- Kosher salt (such as Diamond Crystal), about 2 teaspoons plus more for seasoning
- 3 tablespoons lime juice (from about 1 lime)
- 2 tablespoons fish sauce
- 1 tablespoon maple syrup
- 2 garlic cloves, grated
- 1 serrano chile, stemmed, seeded, and minced
- Small bunch each of mint, cilantro, and basil (preferably Thai basil), leaves and tender stems only, roughly chopped
Optional Garnishes and Serving
- Cooked white rice, for serving (optional)
- Chopped peanuts, fried shallots, sriracha, or a combination, for serving
Instructions
- Preheat Oven: Heat your oven to 400 degrees Fahrenheit to prepare for roasting the Brussels sprouts and tofu evenly and to achieve a crispy texture.
- Press the Tofu: Place the drained tofu on a plate lined with paper towels or a clean kitchen towel. Cover with another layer of paper towels or towel and place a flat, heavy object on top, such as a cutting board or cast-iron skillet, optionally adding heavier items to increase pressure. Let it drain and press while prepping the other ingredients.
- Prepare Vegetables and Tofu: Trim the stem ends off the Brussels sprouts and roughly chop them into bite-sized pieces. Cut the tofu into 3/4-inch squares. Place both in a large bowl with 1 1/2 tablespoons vegetable oil and 2 teaspoons kosher salt. Toss to coat well, then transfer to a parchment-lined sheet pan.
- Roast: Roast the tofu and Brussels sprouts in the preheated oven for 25 to 30 minutes, tossing halfway through to ensure even cooking, until the sprouts are tender and leaves are browned and crisp.
- Prepare Dressing: While roasting, grate the garlic into the reserved bowl. Add the minced serrano chile (with stem and seeds removed), lime juice, fish sauce, maple syrup, remaining 1 tablespoon vegetable oil, and half of the chopped fresh herbs. Whisk well to combine and adjust seasoning with salt if necessary.
- Toss and Serve: Allow the roasted tofu and Brussels sprouts to cool for about 5 minutes. Then add them to the bowl with the dressing and toss to coat thoroughly. Serve immediately over cooked white rice if desired, topped with the remaining chopped herbs, chopped peanuts, fried shallots, sriracha, or a combination of these toppings.
Notes
- Pressing tofu helps remove excess moisture, allowing it to crisp better during roasting.
- The fish sauce adds umami depth, but can be omitted or replaced with soy sauce for a vegetarian or vegan version.
- Adjust the amount of serrano chile to control the heat level.
- Serrano chile seeds add extra spiciness; remove them to reduce heat.
- Fresh Thai basil adds a unique aroma, but regular basil works as a substitute.
- Serve with jasmine or basmati rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Southeast Asian
Keywords: Brussels sprouts, tofu, roasted vegetables, chile lime dressing, Southeast Asian, vegetarian side dish, roasted tofu
