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4 from 1 vote

Sweet Sesame Roasted Brussel Sprouts and Tofu

Sweet Sesame Roasted Brussels Sprouts and Tofu
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Entree
Cuisine: Asian
Servings: 4
Calories: 265kcal


  • 1 pound fresh brussels sprouts or frozen
  • 4 ounces fresh white mushrooms or mushroom variety of your choice
  • 2 green onions finely chopped, divided
  • 14 ounces extra firm tofu drained (or about 2 cups chopped Burmese chickpea tofu)
  • 2 1/2 tablespoons sunflower oil or oil of your choice, divided--see below
  • 1/2 tsp salt
  • For the Sauce:
  • 2 cloves garlic finely minced
  • 3 1/2 tablespoons maple syrup
  • 3 tablespoons soy sauce adjust amount to taste if you're not serving with plain rice, or if you're using low-sodium, Tamari, or Bragg's liquid aminos
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground ginger or fresh, if you have it
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 1/2 tsp sriracha sauce optional, I like it better without
  • 2 tsp toasted sesame seeds


  • Preheat oven to 425 degrees Fahrenheit.
  • Gently rinse your brussels sprouts, cut off the tough ends, then chop brussels in half lengthwise.
  • With a damp cloth, wipe any dirt off of your mushrooms, and chop them into bite-sized pieces, if need be.
  • Toss your brussels and mushrooms with 1 1/2 tablespoons of oil, arrange them (cut-side down) on a lined sheet pan, and sprinkle with salt.
  • Chop your drained tofu into bite-sized pieces, toss with 1 tablespoon of oil, place on lined sheet pan, and sprinkle with salt.
  • Place both sheet pans of brussels/mushrooms and tofu into your preheated oven for 10 minutes. After 10 minutes, give both pans a gentle stir, and place them back in the oven (on opposite racks) for another 7 or 8 minutes. Watch your brussels closely--burned brussels don't taste very good. Trust me.
  • While your veggies bake, place all sauce ingredients (garlic, syrup, soy sauce, sesame oil, ginger, cornstarch, and water) in a small saucepan on medium heat. Stir ingredients constantly until sauce begins to bubble/boil. At this point, immediately remove from heat.
  • When brussels and tofu have baked for a total of about 17 or 18 minutes, remove them from the oven. Combine veggies and tofu onto one sheet pan, and pour sauce over the top. Give the whole thing a toss (and taste, to make sure you're not too salted/unsalted, in which case you could add either water or soy sauce), and return to the oven for just 2-3 minutes. Watch 'em close!
  • Sprinkle the whole thing toasted sesame seeds and serve on hot brown rice.


Calories: 265kcal | Carbohydrates: 27g | Protein: 13g | Fat: 12g | Saturated Fat: 1g | Sodium: 1156mg | Potassium: 768mg | Fiber: 5g | Sugar: 14g | Vitamin A: 915IU | Vitamin C: 99mg | Calcium: 117mg | Iron: 3.5mg