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Prep time
10 minutes
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Cook time
35 minutes
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Serves
4
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
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Ingredients
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14 ounces
(one container) extra-firm tofu, drained
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2 tablespoons
soy sauce
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1 tablespoon
miso (I use white, but any variety will work)
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1 tablespoon
maple syrup
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1 tablespoon
rice vinegar
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4 tablespoons
vegetable, extra-virgin olive, or sunflower oil, divided
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3/4 pound
Brussels sprouts, thinly sliced (see Author Notes)
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1 teaspoon
kosher salt
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1/2 teaspoon
Aleppo pepper, or to taste
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2
limes, the zest finely grated and then juiced
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1
firm apple (such as Honeycrisp), very thinly sliced
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1/3 cup
sliced almonds
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1 cup
(packed) baby arugula
Directions
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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.
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Heat oven to 425°F. Line a sheet pan with parchment or a silicone baking mat.
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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.)
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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.
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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.
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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.
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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.
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