Sheet Pan Tofu with Peanut Sauce and Brussels Sprouts

A bowl of baked tofu and roasted brussels sprouts halves drizzled with peanut sauce served with brown rice

Sheet Pan Tofu with Peanut Sauce and Brussels Sprouts

Sheet pan tofu with peanut sauce and Brussels sprouts is a satisfying and healthy one-pan meal packed full of flavor. It's a perfect vegetarian meal for Meatless Mondays (or any day)!

Course Main Dish

Cuisine Asian Fusion

Prep Time 55

Cook Time 40

Total Time 1 35

Servings

Calories 318kcal

Author Alyssa

Ingredients

24 oz Brussels sprouts large ones cut in half
1 14-oz block extra firm tofu or firm
Rice for serving

For the marinade:

½ cup reduced-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon maple syrup
4 cloves garlic, minced
1 ½ inch knob of fresh ginger, minced
1 teaspoon sriracha

For the peanut sauce:

⅓ cup creamy peanut butter
¼ cup reduced-sodium soy sauce
2 teaspoon maple syrup
2 teaspoon rice wine vinegar or mirin
1 teaspoon sriracha, or to taste
1 clove garlic, minced
½ teaspoon sesame oil
2 tablespoon water or enough to thin to your liking

Instructions

Open the tofu package and drain out the liquid. Put the tofu block on a plate on top of several layers of paper towels and place a few paper towels over top. Place a heavy sheet pan or skillet on top of the tofu block for 20-30 minutes.
While the tofu is being pressed, make the marinade. Add all marinade ingredients in a large bowl and whisk together until combined.
Once the tofu is done being pressed, slice the tofu block into cubes about 1-inch thick. Add the cubes to the bowl with the marinade and gently toss to coat them. Let them marinate for 25-30 minutes.
While the tofu is marinating, wash and prepare the Brussels sprouts, removing any yellowish outer leaves and slicing off the stem. Cut any large Brussels sprouts in half. Preheat oven to 400°F. Spray a large baking sheet with cooking spray and set aside.
After marinating, lift out the tofu with a slotted spoon or spatula and place them about equally-spaced on the prepared sheet pan. Add Brussels sprouts to the bowl with the marinade and toss to combine.
Place Brussels sprouts on the sheet pan and drizzle excess marinade over top of the tofu and Brussels sprouts.
Place the pan in the oven and cook for 20 minutes.
Remove the pan and flip over each tofu cube and Brussels sprout. Cook until the Brussels sprouts have softened and are roasted to your liking and the tofu is golden outside with golden-brown edges.
While the tofu and Brussels sprouts are cooking, prepare the peanut sauce by whisking together all ingredients except for the water in a bowl. Add water 1 tablespoon at a time and whisk until the peanut sauce is thinned to your liking.
Serve tofu and Brussels sprouts over rice or grain of your liking and drizzle peanut sauce over top. Can garnish with additional sriracha and/or sesame seeds if you like.

Notes

You can substitute honey in for the maple syrup if you don't require this recipe to be vegan.

Prep time includes 20 minutes for the tofu to press and 25 minutes for the tofu to marinate.

Nutritional info does not include rice or grains for serving.

Nutrition

Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.