Sheet-Pan Miso Tofu With Brussels Sprouts, Apple & Arugula

Directions

1. Wrap tofu in a clean cotton kitchen towel or paper towels, and place on a cutting board. Place a heavy object on top to weigh it down. Let sit for 10 minutes (or as many as 3 hours). Slice the tofu in half lengthwise, then cut each half into even cubes.
2. Heat oven to 425°F. Line a sheet pan with parchment or a silicone baking mat.
3. In a large bowl, whisk together the soy sauce, miso, maple syrup, rice vinegar, and 1 tablespoon oil until evenly integrated. Add cubed tofu and gently, with a rubber spatula, toss until all sides are completely covered in the marinade. (Make-ahead tip: Tofu can be marinated and refrigerated up to 12 hours in advance; the longer it marinates, the more marinade it’ll soak up.)
4. Arrange tofu on a sheet pan (leaving any excess marinade in the bowl) and roast for 15 to 18 minutes, or until nicely browned on the bottom.
5. Meanwhile, prep the rest of the ingredients: In the same bowl you used for the tofu (no need to clean it), toss the sliced Brussels sprouts in 3 tablespoons oil and the finely grated zest from 2 limes. Add the almonds and toss again. Lightly season with salt and Aleppo pepper. In a separate bowl, toss the sliced apple in the juice from 1 lime.
6. Remove the sheet pan from the oven. Flip the tofu, and scoot to one side of the pan. Add the Brussels sprouts and almonds, distributing them in a single, even layer. Return to the oven, and roast for 10 minutes, or until Brussels sprouts are tender and almonds are lightly toasted.
7. Let cool for a few minutes, then add the sliced apple, arugula, and the juice from the second lime, to taste; toss everything together on the sheet pan. Adjust seasoning. Serve warm or at room temperature.