Introduction

This vibrant dish pairs roasted Brussels sprouts and tofu with a zesty chile lime dressing, creating a perfect balance of crispy, tangy, and savory flavors. Easy to prepare and full of fresh herbs, it’s a great option for a satisfying vegetarian meal.

Roasted Brussels Sprouts and Tofu with Chile Lime Dressing Recipe - Recipe Image

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

Step 1: Heat the oven to 400 degrees Fahrenheit.
Step 2: Place the tofu on a plate lined with paper towels or a clean kitchen towel. Cover it with another layer of towels and place a flat, heavy object on top, such as a cutting board or skillet. For extra weight, add canned goods or a heavy pot. Let it sit to drain while prepping the Brussels sprouts.
Step 3: Trim the stem ends off the Brussels sprouts and roughly chop into bite-sized pieces. Place them in a large bowl. Cut the tofu into 3/4-inch squares and add to the bowl along with 1 1/2 tablespoons vegetable oil and 2 teaspoons kosher salt. Toss to coat evenly.
Step 4: Transfer the Brussels sprouts and tofu to a parchment-lined sheet pan. Roast for 25 to 30 minutes, tossing about halfway through, until the sprouts are tender and some leaves are browned and crisp.
Step 5: While roasting, grate the garlic into the reserved bowl. Remove the stem and seeds from the serrano and mince finely. Add the chile to the bowl along with lime juice, fish sauce, maple syrup, the remaining 1 tablespoon oil, and half of the chopped herbs. Whisk thoroughly and adjust seasoning with salt if needed.
Step 6: Let the tofu and Brussels sprouts cool for about 5 minutes. Then add them to the bowl with the dressing and toss well to coat.
Step 7: Serve immediately over cooked white rice if desired. Top with remaining herbs and any combination of chopped peanuts, fried shallots, or sriracha.

Tips & Variations

Press the tofu well to remove excess moisture; this helps it crisp up in the oven.
Use Thai basil for a more aromatic flavor, but regular basil will work as well.
For a vegan version, substitute fish sauce with soy sauce or tamari.
Add a squeeze of fresh lime at the end for extra brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispness. Dress the dish just before serving to keep the herbs fresh and vibrant.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts work best for roasting as they crisp nicely. Frozen sprouts can be used but may be softer and less crispy after roasting.

Is the fish sauce flavor very strong?

The fish sauce adds umami and depth but is balanced by lime juice and maple syrup. You can reduce the amount or substitute with soy sauce for a milder taste.

Roasted Brussels Sprouts and Tofu with Chile Lime Dressing Recipe

Print Recipe

★★★★★

4.9 from 98 reviews

This Roasted Brussels Sprouts and Tofu with Chile Lime Dressing is a vibrant, flavorful dish featuring crispy roasted Brussels sprouts and tofu tossed in a zesty and spicy chile lime dressing. Enhanced with fresh herbs, garlic, and a touch of sweetness from maple syrup, it’s perfect served over white rice with optional crunchy toppings like peanuts or fried shallots for added texture.

Author: Lila
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Dinner, Side Dish
Method: Roasting
Cuisine: Thai-inspired
Diet: Halal

Ingredients

Scale

Main Ingredients

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

Dressing Ingredients

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 Thai basil leaves and tender stems, roughly chopped

Optional Serving Ingredients

Cooked white rice, for serving
Chopped peanuts, fried shallots, sriracha, or a combination, for serving

Instructions

Preheat oven: Heat the oven to 400 degrees Fahrenheit to prepare for roasting the Brussels sprouts and tofu.
Drain tofu: Place the firm 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 such as a cutting board or cast-iron skillet on top. Add extra weight if desired and let it drain while you prepare the Brussels sprouts.
Prepare vegetables and tofu for roasting: Trim the stem ends off the Brussels sprouts and roughly chop into bite-sized pieces. Cut the drained tofu into 3/4-inch squares. Place them together in a large bowl with 1 1/2 tablespoons of vegetable oil and 2 teaspoons kosher salt. Toss to coat evenly.
Roast Brussels sprouts and tofu: Transfer the coated Brussels sprouts and tofu onto a parchment-lined sheet pan in a single layer. Roast in the preheated oven for 25 to 30 minutes, tossing halfway through roasting, until the Brussels sprouts are tender and some leaves are browned and crisp.
Make the chile lime dressing: While roasting, grate the garlic cloves into the reserved bowl. Remove the stem and seeds from the serrano chile and finely mince it, then add to the bowl. Add lime juice, fish sauce, maple syrup, remaining 1 tablespoon of vegetable oil, and half of the chopped fresh herbs. Whisk everything together thoroughly and season with salt if needed.
Toss and serve: Once roasted, allow the Brussels sprouts and tofu to cool for about 5 minutes. Then add them to the bowl with the dressing and toss to combine. 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 excess moisture for better roasting and crunchiness.
Adjust the serrano chile quantity based on your preferred spice level.
Use parchment paper on the baking sheet for easy cleanup and to prevent sticking.
This dish can be made gluten-free by using gluten-free fish sauce or substituting with tamari.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.

Keywords: roasted brussels sprouts, tofu dish, chile lime dressing, roasted vegetables, vegetarian dinner, Thai flavors, healthy tofu recipe