Introduction

This Roasted Brussels Sprouts and Tofu with Chile Lime Dressing is a flavorful and vibrant dish that perfectly balances crispy roasted veggies with a tangy, spicy dressing. It’s a satisfying, healthy meal that’s easy to prepare and great for weeknights or entertaining.

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), to taste
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, sriracha, or a combination, for serving

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit.
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, then place a flat, heavy object such as a cutting board or cast-iron skillet on top. Add extra weight if desired. Let the tofu drain while you prepare the Brussels sprouts.
Step 3: Trim the stem ends off the Brussels sprouts and roughly chop them into bite-sized pieces. Cut the tofu into 3/4-inch squares. Place both in a large bowl along with 1 1/2 tablespoons vegetable oil and 2 teaspoons kosher salt. Toss well to coat.
Step 4: Transfer the Brussels sprouts and tofu to a parchment-lined sheet pan. Roast in the oven, tossing halfway through, until the sprouts are tender and some leaves are browned and crisp, about 25 to 30 minutes.
Step 5: Meanwhile, grate the garlic into the reserved bowl. Remove the stem and seeds from the serrano chile and mince finely. Add the chile, lime juice, fish sauce, maple syrup, remaining 1 tablespoon of oil, and half of the chopped herbs. Whisk together and season with salt if needed.
Step 6: Let the roasted tofu and Brussels sprouts cool for about 5 minutes, then add them to the bowl with the dressing. Toss to combine thoroughly.
Step 7: Serve immediately over cooked white rice if desired, topped with remaining herbs and your choice of chopped peanuts, fried shallots, sriracha, or a combination.

Tips & Variations

Pressing the tofu thoroughly helps it become crispier when roasted and prevents sogginess.
If you prefer a vegetarian or vegan version, replace fish sauce with soy sauce or tamari.
For more heat, leave some serrano seeds in or add a splash of hot sauce to the dressing.
Try adding roasted cashews or toasted sesame seeds for extra crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat gently in a skillet or microwave until warm. The dressing may separate slightly upon storing; just stir before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts are best for roasting because they crisp up nicely. If using frozen, thaw and drain them well to avoid excess moisture, but the texture may be softer.

Is there a substitute for the serrano chile?

Yes, you can use jalapeño for a milder heat or omit the chile altogether if you prefer no spice. Adjust the quantity based on your heat preference.

Roasted Brussels Sprouts and Tofu with Chile Lime Dressing Recipe

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★★★★★

4.8 from 53 reviews

This vibrant and flavorful dish features oven-roasted Brussels sprouts and firm tofu tossed in a zesty chile lime dressing, enhanced with fresh herbs and a perfect balance of sweet, salty, and spicy elements. Served optionally over white rice and garnished with crunchy peanuts or fried shallots, it makes a deliciously healthy and satisfying meal or side dish.

Author: Dana
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Baking
Cuisine: Southeast Asian Fusion

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), 2 teaspoons plus more as needed

Dressing

3 tablespoons lime juice (from about 1 lime)
2 tablespoons fish sauce
1 tablespoon maple syrup
2 garlic cloves, grated
1 serrano chile, stem and seeds removed, minced
Small bunch each of mint, cilantro and basil (preferably Thai basil), leaves and tender stems only, roughly chopped (about 1/2 cup total)

Optional Serving and Toppings

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

Instructions

Preheat and Drain Tofu: Preheat your oven to 400°F (200°C). While the oven is heating, place the block of tofu on a plate lined with paper towels or a clean kitchen towel. Cover it with another layer of paper towels or towel, then place a flat heavy object on top (such as a cutting board or cast-iron skillet) with additional weight like canned goods or a heavy pot if desired. Let the tofu drain and press while you prepare the Brussels sprouts.
Prepare Brussels Sprouts and Tofu: Trim the stem ends off the Brussels sprouts and roughly chop them into bite-sized pieces. Cut the pressed tofu into 3/4-inch squares. Place both into a large bowl, add 1 1/2 tablespoons of vegetable oil and 2 teaspoons of kosher salt. Toss everything together to coat evenly.
Roast Brussels Sprouts and Tofu: Transfer the coated Brussels sprouts and tofu to a parchment-lined baking sheet. Roast in the preheated oven for 25 to 30 minutes, tossing halfway through, until the Brussels sprouts are tender and some leaves are browned and crisp.
Make the Chile Lime Dressing: While the vegetables are roasting, grate the garlic cloves into the reserved bowl. Mince the serrano chile finely and add it along with 3 tablespoons lime juice, 2 tablespoons fish sauce, 1 tablespoon maple syrup, remaining 1 tablespoon vegetable oil, and half of the chopped herbs. Whisk thoroughly to combine. Taste and add salt if needed.
Toss and Serve: After roasting, allow the tofu and Brussels sprouts to cool for about 5 minutes. Add them to the bowl with the dressing and toss to coat everything evenly. Serve immediately, optionally over cooked white rice, topped with the remaining fresh herbs and any combination of chopped peanuts, fried shallots, or sriracha for added texture and flavor.

Notes

Pressing the tofu is crucial to remove excess moisture and achieve a better texture when roasting.
If you prefer a vegetarian or vegan version, substitute fish sauce with a vegan soy-based or mushroom-based alternative.
Adjust the amount of serrano chile to control the heat level of the dressing.
For a gluten-free dish, confirm the fish sauce and other condiments are certified gluten-free.
Leftovers can be refrigerated for up to 3 days and reheated gently in a skillet or oven.

Keywords: roasted brussels sprouts, tofu, chile lime dressing, vegetable side dish, healthy recipe, vegan option, easy dinner, Southeast Asian flavors