Roasted Brussels Sprouts and Tofu with Chile Lime Dressing Recipe

Introduction

Roasted Brussels sprouts and tofu come together in this vibrant dish enhanced by a zesty chile lime dressing. It’s a perfect combination of tender, crispy veggies and flavorful tofu, ideal for a healthy weeknight meal.

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

1. Step 1: Preheat the oven to 400 degrees Fahrenheit.
2. Step 2: Place the drained tofu on a plate lined with paper towels or a clean kitchen towel. Cover it with another layer of paper towels or towel and weight it down with a flat, heavy object such as a cutting board or cast-iron skillet. Add extra weight if needed and let it drain while prepping the Brussels sprouts.
3. Step 3: Trim the stem ends off the Brussels sprouts and roughly chop them into bite-sized pieces. Place them in a large bowl. Cut the tofu into 3/4-inch squares and add to the same bowl along with 1 1/2 tablespoons of oil and 2 teaspoons of kosher salt. Toss to coat evenly.
4. Step 4: Transfer the Brussels sprouts and tofu to a parchment-lined sheet pan. Roast in the oven, tossing halfway through, until the Brussels sprouts are tender and some leaves are browned and crisp, about 25 to 30 minutes.
5. Step 5: While roasting, 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 oil, and half of the chopped herbs to the bowl. Whisk until well combined and adjust seasoning with salt if needed.
6. Step 6: Let the roasted tofu and Brussels sprouts cool for about 5 minutes. Add them to the bowl with the dressing and toss well to coat.
7. Step 7: Serve immediately over cooked white rice, topped with the remaining herbs and your choice of chopped peanuts, fried shallots, sriracha, or a combination for extra flavor and texture.

Tips & Variations

• Press the tofu for at least 15 minutes for firmer texture and better roasting results.
• Use tamari instead of fish sauce to make the dressing vegetarian-friendly.
• Add a handful of toasted sesame seeds for an additional nutty flavor.
• Swap serrano chile for milder jalapeño if you prefer less heat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain crispness. It’s best to add fresh herbs and dressing just before serving again to keep flavors 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 are best for roasting to achieve crisp edges and tender centers, but you can use frozen if fresh is unavailable. Thaw and drain them well before roasting to reduce extra moisture.

Is this recipe vegan?

This recipe contains fish sauce, which is not vegan. You can substitute with soy sauce or tamari to make it vegan-friendly without sacrificing flavor.

Roasted Brussels Sprouts and Tofu with Chile Lime Dressing Recipe

Print Recipe

★★★★★

4.5 from 119 reviews

This vibrant and flavorful recipe features roasted Brussels sprouts and firm tofu tossed in a zesty chile lime dressing, garnished with fresh herbs and optional crunchy toppings. Perfect as a hearty vegetarian main or a satisfying side dish, it combines crisp roasted vegetables with a tangy, slightly spicy dressing to brighten up your meal. Serve over cooked white rice for a complete, delicious dinner.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Southeast Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Roasted Brussels Sprouts and Tofu

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

For the 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, stem removed and minced
• Small bunch each of mint, cilantro, and basil (preferably Thai basil), leaves and tender stems only, roughly chopped (half for dressing, half for garnish)

For Serving (Optional)

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

Instructions

1. Press the Tofu: Place the tofu package on a plate lined with paper towels or a clean kitchen towel. Cover with another layer of paper towels or kitchen towel. Place a flat, heavy object such as a cutting board or cast-iron skillet on top, optionally adding canned goods or a heavy pot for extra weight. Let the tofu press and drain while preparing the Brussels sprouts.
2. Prepare Brussels Sprouts and Tofu for Roasting: 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 the Brussels sprouts and tofu into a large bowl and add 1 1/2 tablespoons of vegetable oil and about 2 teaspoons kosher salt. Toss everything together until evenly coated.
3. Roast the Vegetables and Tofu: Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper and spread the Brussels sprouts and tofu in a single layer. Roast in the oven for 25 to 30 minutes, tossing halfway through, until the Brussels sprouts are tender and some leaves are browned and crisp.
4. Prepare the Chile Lime Dressing: While roasting, grate the garlic into the reserved bowl. Remove the stem and seeds from the serrano chile and mince it finely, then add to the bowl. Stir in lime juice, fish sauce, maple syrup, the remaining 1 tablespoon vegetable oil, and half of the chopped fresh herbs. Whisk the dressing until well combined and season with salt to taste.
5. Toss and Serve: Allow the roasted tofu and Brussels sprouts to cool for about 5 minutes. Add them to the bowl with the dressing and toss until evenly coated. Serve immediately over cooked white rice, topped with the remaining chopped herbs and optional garnishes like chopped peanuts, fried shallots, or sriracha.

Notes

• Pressing the tofu well ensures it roasts to a firmer, crispier texture.
• Adjust the level of serrano chile to your desired spice tolerance or substitute with milder chili if preferred.
• Using parchment paper on the sheet pan helps prevent sticking and promotes even roasting.
• For a vegan version, substitute fish sauce with a vegan alternative such as soy sauce or tamari.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently to preserve texture.

Keywords: roasted Brussels sprouts, tofu recipe, chile lime dressing, vegetarian dinner, healthy roasted vegetables, Southeast Asian flavors