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Miso Gochujang Roasted Tofu and Brussels Sprouts (vegan, gluten-free) | Nuts About Greens

Miso Gochujang Roasted Tofu and Brussels Sprouts (vegan, gluten-free)

Miso Gochujang Roasted Tofu and Brussels Sprouts (vegan, gluten-free)

10 mins prepServes 4

This miso gochujang roasted tofu and brussels sprouts is bursting with flavor and the perfect sheet pan meal. For those of you who like spicy food, this is for you! It's full of umami and so delicious!

4 servings

What you need

brussel sprouts

1 lb brussel sprouts

extra firm tofu

1 lb extra firm tofu

avocado oil

garlic powder

1 tsp garlic powder

onion powder

1 tsp onion powder

fine sea salt

½ tsp fine sea salt

cracked black pepper

1 cracked black pepper

gochujang

⅓ cup gochujang

miso

1 tbsp miso

sesame oil

1 tbsp sesame oil

maple syrup

3 tbsp maple syrup

garlic

3 clove garlic

low-sodium soy sauce

2 tbsp low-sodium soy sauce, (use tamari or coconut aminos if GF)

rice vinegar

1 tbsp rice vinegar

Checkout experience

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Instructions


0 Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
1 Add the brussels sprouts and tofu to the lined baking sheet. Spray with oil and sprinkle garlic powder, onion powder, salt, and black pepper all over. Bake for 25 minutes.
2 Prepare the sauce by combining all the sauce ingredients in a small bowl. Whisk until well combined. Once brussels sprouts and tofu are done baking, pour sauce all over the top. Carefully toss until everything is well combined. Return to the oven and bake for another 6-8 minutes. 
3 Serve with rice and enjoy! Store leftovers in the fridge for up to 5 days.

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