Vegan

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

by:
November 18, 2020
9 Ratings
Photo by Rocky Luten. Food stylist: Anna Billingksog. Prop stylist: Megan Hedgpeth.
Author Notes

This simple, flavor-packed sheet-pan dinner is one of my favorite ways to use a block of tofu. Thanks to the punchy, salty-tangy-sweet marinade, a quick soak is all that’s needed to flavor cubed tofu from the inside-out. The tofu goes into the hot oven first, followed by lots of tangled, shredded Brussels sprouts that get nicely charred and caramelized around the edges. Out of the oven, fresh apple and peppery arugula add texture and brightness, and lime juice makes all of the flavor sparkle. The whole thing is pretty much autumn on a sheet pan with its layers of flavors, textures, and colors, and it couldn’t be prettier to behold, or more rewarding to make.

A few notes and tips: To make easy work of slicing a pound of Brussels sprouts, use the slicing blade of a food processor. Or use a sharp knife or a mandoline (just watch those fingers!). Try other vegetables in place of the Brussels sprouts, such as thinly sliced broccoli or cauliflower. If you don’t have tofu, the same marinade works beautifully with other proteins, such as boneless, skinless chicken thighs or pork tenderloin. To bulk up any leftovers the next day, sliced avocado is a delicious addition, as is a fried egg on top. —EmilyC

  • Prep time 10 minutes
  • Cook time 35 minutes
  • Serves 4
Ingredients
  • 14 ounces (one container) extra-firm tofu, drained
  • 2 tablespoons soy sauce
  • 1 tablespoon miso (I use white, but any variety will work)
  • 1 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 4 tablespoons vegetable, extra-virgin olive, or sunflower oil, divided
  • 3/4 pound Brussels sprouts, thinly sliced (see Author Notes)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon Aleppo pepper, or to taste
  • 4 tablespoons lime juice (from 2 limes), divided
  • 4 teaspoons lime zest (from 2 limes), divided
  • 1 firm apple (such as Honeycrisp), very thinly sliced
  • 1/3 cup sliced almonds
  • 1 cup (packed) baby arugula
In This Recipe
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.

See what other Food52ers are saying.

  • Dana Harris
    Dana Harris
  • Lauren Neves
    Lauren Neves
  • frances
    frances
  • EmilyC
    EmilyC
EmilyC

Recipe by: EmilyC

I'm a home cook. I love salads. Two things you'll always find in my refrigerator are lemons and butter, and in my pantry good quality chocolate and the makings for chocolate chip cookies.

24 Reviews

Dana H. May 13, 2021
Brilliant recipe. The lime zest and juice really elevate the flavor profile. Next time I'll add some roasted and crushed coriander seeds.
 
Lauren N. February 28, 2021
This was fantastic! I like a little heat so doubled or tripled the Aleppo pepper and added a touch of hot sauce to the tofu marinade, but otherwise followed the recipe exactly and it was absolutely delicious. I had some leftover and ate it the following morning with a poached egg :). Definitely will be making this one again.
 
Author Comment
EmilyC February 28, 2021
Fantastic! So glad you made it spicy to your taste. Thanks for trying it and circling back, Lauren!
 
frances December 6, 2020
This was delicious and super easy! I used walnuts for almonds and lemon for lime bc that was what I had. Looking forward to remaking this many times over. It’s a great dish to prep when you’ve had a busy day or for lazy weekends. I like your “sheet pan” recipes. Keep them coming. Thank you!
 
Author Comment
EmilyC December 6, 2020
Thanks so much Frances -- really happy you liked it!
 
Jocelyn December 3, 2020
This was delicious! Tangy, fresh, and bright! Easy to make. I'll definitely make it again. I'll probably double the tofu next time but that's my personal preference. Yum!
 
Author Comment
EmilyC December 4, 2020
So happy that you liked this, Jocelyn -- and yes to increasing the tofu! That's a great way to bulk up the dish even more. Thanks for your note!
 
Megan December 1, 2020
What a great Kaleidescape of flavors and textures! I was eating the brussel sprouts mixture out of the bowl before it even went in the oven. Will definitely add this to our rotation.
1
 
Author Comment
EmilyC December 2, 2020
Wonderful! Thanks Megan for trying this!
 
Megan December 1, 2020
What a great Kaleidescape of flavors and textures! I was eating the brussel sprouts mixture out of the bowl before it even went in the oven. Will definitely add this to our rotation.
 
sha789 November 25, 2020
Loved this recipe! easy to make and a delight to eat!!!! PS the tofu was so good i could eat it by itself
 
Author Comment
EmilyC November 26, 2020
Yay, so glad you tried and liked it! Happy Thanksgiving! : )
 
sha789 November 25, 2020
Loved this recipe! easy to make and a delight to eat!!!! PS the tofu was so good i could eat it by itself
 
meriome November 24, 2020
I used Korean seasoned soybean paste instead of miso. Amazing! Powerful flavors yet very refreshing! Served with coconut rice. Will make it again for sure!
 
Author Comment
EmilyC November 24, 2020
Yay, so happy to hear this! Thanks meriome!
 
jamie_gonzales November 23, 2020
I modified this recipe a bit and served it as a side at thanksgiving (no tofu or miso, kept the soy base, added balsamic, maple, thyme). TRULY AMAZING!! This is such a good idea, the textures work so well together! Thank you, Emily!!
 
Author Comment
EmilyC November 24, 2020
So glad! Thanks so much for trying this, Jamie!
 
jamie_gonzales November 23, 2020
I modified this recipe a bit and served it as a side at thanksgiving (no tofu or miso, kept the soy base, added balsamic, maple, thyme). TRULY AMAZING!! This is such a good idea, the textures work so well together! Thank you, Emily!
 
jamie_gonzales November 23, 2020
I modified this recipe a bit and served it as a side at thanksgiving (no tofu or miso, included soy, balsamic, maple, thyme). TRULY AMAZING!! This is such a good idea, the textures work so well together! Thank you, Emily!
 
spsherer November 22, 2020
LOVED this. Light, simple, flavorful. I didn't have arugula and we just ate it without. This will definitely be in rotation this winter.
 
Author Comment
EmilyC November 23, 2020
Wonderful! Thanks, spsherer, for trying this and circling back!
 
traffy November 21, 2020
Every bite is Delicious! Didn’t have arugula and served over quinoa and that work well too Thanks for Emily for an already favorite recipe
 
Author Comment
EmilyC November 23, 2020
So glad you liked this, traffy! Thanks for the note!
 
traffy November 21, 2020
Every bite is Delicious! Didn’t have arugula and served over quinoa and that work well too Thanks for Emily for an already favorite recipe.