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