Roasted Brussels Sprouts and Tofu With Chile Lime Dressing Recipe

Introduction

This flavorful dish pairs crispy roasted Brussels sprouts and tofu with a zesty chile lime dressing. It’s a vibrant, satisfying meal that’s perfect for a healthy weeknight dinner or a plant-based main course.

Ingredients

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

1. Step 1: Heat the oven to 400 degrees Fahrenheit.
2. Step 2: Place the 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 (like a cutting board or cast-iron skillet) on top. Add extra weight if desired. Let the tofu drain while you prepare the Brussels sprouts.
3. Step 3: Trim the stem ends from the Brussels sprouts and roughly chop into bite-sized pieces. Put them in a large bowl.
4. Step 4: Cut the drained 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 everything together, then transfer to a sheet pan lined with parchment paper.
5. Step 5: Roast the Brussels sprouts and tofu for 25 to 30 minutes, tossing halfway through, until the sprouts are tender and some leaves are browned and crisp.
6. Step 6: While roasting, prepare the dressing. Grate the garlic into the reserved bowl. Remove the stem and seeds from the serrano chile, mince it finely, and add it to the bowl.
7. Step 7: Add the lime juice, fish sauce, maple syrup, remaining 1 tablespoon oil, and half of the chopped herbs. Whisk to combine well. Taste and add salt if needed.
8. Step 8: Let the roasted tofu and Brussels sprouts cool for about 5 minutes before adding them to the bowl with the dressing. Toss to coat evenly.
9. Step 9: Serve immediately over cooked white rice if desired. Top with remaining herbs and any combination of chopped peanuts, fried shallots, or sriracha for extra flavor and texture.

Tips & Variations

• For a vegan version, substitute the fish sauce with soy sauce or tamari to keep the umami flavor without animal ingredients.
• Pressing the tofu well before roasting helps it crisp up better and absorb more flavor.
• Adjust the serrano chile amount to control the heat level to your preference.
• Add toasted sesame seeds or a squeeze of fresh lime on top for an extra flavor boost.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep the tofu crispy. The dressing may separate; simply toss again before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tofu for this recipe?

Yes, frozen tofu works well as it has a firmer texture after freezing and squeezing out moisture, which helps it crisp up nicely when roasted.

Is this recipe gluten-free?

It can be, if you use gluten-free fish sauce or substitute with tamari or coconut aminos instead of regular soy sauce. Always check labels to ensure all ingredients are gluten-free.

Roasted Brussels Sprouts and Tofu With Chile Lime Dressing Recipe

Print Recipe

★★★★★

4.5 from 139 reviews

A vibrant and flavorful vegan dish featuring roasted Brussels sprouts and firm tofu, tossed in a zesty chile lime dressing with fresh herbs. Perfect as a wholesome main or side, this recipe combines crispy roasted vegetables and tofu with a tangy, slightly spicy dressing enhanced by fresh mint, cilantro, and Thai basil. Serve over white rice with optional crunchy toppings like peanuts or fried shallots for added texture.

• Author: Sophie
• 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 1x2x3x

Roasted Brussels Sprouts and Tofu

• 1 (14-ounce) package firm tofu, drained
• 12 ounces Brussels sprouts, trimmed and roughly chopped
• 2 1/2 tablespoons vegetable oil, divided
• Kosher salt (such as Diamond Crystal), 2 teaspoons plus additional to taste

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, stemmed, seeded, and finely minced
• Small bunch each of mint, cilantro, and basil (preferably Thai basil), leaves and tender stems only, roughly chopped (divided: half for dressing, half for garnish)

Optional for Serving

• Cooked white rice
• Chopped peanuts
• Fried shallots
• Sriracha sauce or a combination of toppings

Instructions

1. Preheat Oven: Heat your oven to 400 degrees Fahrenheit to prepare for roasting the Brussels sprouts and tofu.
2. Press the Tofu: Place the drained tofu on a plate lined with paper towels or a clean kitchen towel. Cover it with another towel layer and press with a flat, heavy object like a cutting board or cast-iron skillet. Optionally add more weight to help drain excess moisture. Let it sit while you prep the Brussels sprouts.
3. Prepare Vegetables and Tofu for Roasting: Trim and roughly chop the Brussels sprouts into bite-sized pieces. Cut the pressed tofu into 3/4-inch squares. Place both in a large bowl and toss with 1 1/2 tablespoons vegetable oil and 2 teaspoons kosher salt. Arrange them evenly on a parchment-lined sheet pan.
4. Roast Brussels Sprouts and Tofu: Roast in the preheated oven for 25 to 30 minutes, tossing once halfway through, until the Brussels sprouts are tender and some leaves are browned and crispy.
5. Make Chile Lime Dressing: While roasting, grate the garlic into the reserved bowl. Remove the stem and seeds from the serrano chile and mince finely; add to the bowl. Add lime juice, fish sauce, maple syrup, remaining 1 tablespoon vegetable oil, and half of the chopped fresh herbs. Whisk thoroughly to combine. Taste and adjust seasoning with salt if needed.
6. Toss and Serve: Let the roasted tofu and Brussels sprouts cool for about 5 minutes, then add them to the bowl with the dressing. Toss gently to coat well. Serve immediately over cooked white rice, topped with the remaining chopped herbs and optional crunchy toppings such as chopped peanuts, fried shallots, or sriracha sauce.

Notes

• Pressing the tofu is essential to remove excess moisture, ensuring it roasts well and becomes crispy.
• Adjust the amount of serrano chile based on your preferred spice level.
• For a vegan version, substitute fish sauce with a vegan alternative like soy sauce or tamari.
• Roasting the Brussels sprouts until crisp enhances their natural sweetness and adds texture.
• Cooked white rice serves as a neutral base that balances the bold flavors but can be omitted for a lower-carb meal.

Keywords: roasted brussels sprouts, tofu recipe, chile lime dressing, roasted vegetables, vegan dinner, Asian fusion, healthy meal