Roasted brussels sprouts are delicious by themselves. However, we decided to amp up the side dish and turn it into a full meal. Roasted Brussels Sprouts with Soy Maple Tofu Crumbles was the exact thing we were looking for! We had to pull out our favorite meatless protein source…tofu! Not only is tofu easy to cook with, it’s one of those amazing ingredients that can be any flavor that you want it to be (see Jamaican Jerk Tofu Tacos with Mango Relish). We’ve made roasted brussels sprouts with bacon before, but we wanted to keep this dish completely meat free. So, instead of bacon we decided to use the flavors of soy, maple, and smoked paprika to spice up some tofu crumbles. To add a little sweetness to the dish, the addition of chopped red onion and apples create the perfect balance of sweet and salty flavors. Try Roasted Brussels Sprouts with Soy Maple Tofu Crumbles tonight…and don’t forget to stay fabulous!
Have you had a chance to try this recipe yet?! Leave us a rating or comment below and let us know what you think!
brussels sprouts hash with soy maple tofu crumbles
- Cutting Board
- Nonstick Baking Sheet
- Large Mixing Bowl
- measuring cup
- Measuring Spoons
- 14 oz extra firm tofu
- ¼ cup extra virgin olive oil plus extra for drizzling
- ½ cup low sodium soy sauce
- 3 tbsp pure maple syrup
- 1 tsp smoked paprika
- 1 lb fresh brussels sprouts
- 1 red onion large diced
- 1 apple cored and cut into chunks
- kosher salt and black pepper
To Make the Soy Maple Tofu Crumbles
- Cut the tofu block in half and place on a paper towel lined plate. Cover with more paper towel and weigh down with a heavy pot or skillet (we used cast iron). Allow the tofu to drain for at least 15 minutes, changing the paper towel at least once.
- In a large mixing bowl add the olive oil, soy sauce, maple syrup, and smoked paprika. Whisk together.
- Crumble the tofu into the soy sauce mixture and stir so that it’s coated all over. Set aside.
For the Brussels Sprouts Hash
- Preheat oven to 400°F.
- Cut the stem end off of each brussels sprout. Chop each head in half.
- Arrange the Brussels Sprouts, diced onion, and chopped apple on one half of a nonstick baking sheet. Drizzle the brussels sprouts, onion, and apple with extra virgin olive oil and toss so that the oil covers each piece. Season with salt and pepper.
- On the other half of the baking sheet, add the soy maple tofu crumbles in a single layer. Place the baking sheet in the oven and bake for 45 minutes, stirring at least once halfway through cooking time (We stirred the tofu crumbles twice).
- Carefully take the baking sheet out of the oven at the end of the cooking time and toss all ingredients together.