Roasted Brussels Sprouts and Tofu With Chile Lime Dressing Recipe
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.
- 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
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
- Preheat Oven: Heat your oven to 400 degrees Fahrenheit to prepare for roasting the Brussels sprouts and tofu.
- 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.
- 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.
- 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.
- 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.
- 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
